Pin It Fresh figs have an incredible flavor, but because they last only about a week after harvest, almost 90% of the world's fig crop is sold as dried fruit. The nutritional value of dried figs is quite impressive. They have the highest fiber and mineral content of all common fruits, nuts or vegetables. They also have as much as 1,000 times more calcium than other common fruits and by weight they actually have more calcium than skim milk.
Figs are 80% higher in potassium than bananas, and are extremely easy to digest. They also have more iron than any other of the common fruits and are extremely high in magnesium. All of this for about 20 to 40 calories per fig. No wonder they are often referred to as "nature's most nearly perfect fruit."
I adore figs, but my family doesn't so when I buy a carton I have to figure out all sorts of way to eat them quickly. Today I had these for lunch hot, but they can also be served fresh, without heating. Take advantage of the fact that they are in season, if only for a short time!!
8 large firm and ripe Mission Figs
Extra virgin olive oil
4 oz fresh goat cheese cut into 1 inch chunks
4-6 slices prosciutto cut into 1/2 in. ribbons
With a knife, make a cross on top of each fig about an inch deep.This is where you are going to stuff the cheese.
Place the figs, cut side up, on a serving tray. Drizzel each fig with olive oil and springle some salt.
Gently push a chunk of cheese into the center of each fig. Wrap each fig in a ribbon of prosciutto.
If you want to serve warm, place in a 375 degree oven for about 10 minutes or until the cheese starts to melt. Enjoy!