Let’s combine summer and weekend dreams on a plate!
Friday is for cheese boards, chilled wine, and lingering desserts. It’s the kind of evening that calls for an easy, elegant spread.
I’m a little obsessed with cheese boards — maybe borderline — and I love pairing them with fresh seasonal produce. Right now that means figs.
Figs are one of my favorite summer fruits. I buy them by the crate when they’re at their peak because they’re sweet, tender and dramatic on the plate. I could photograph a dozen figs and call it a recipe — they’re that pretty.
Also, can we talk about honeycomb for a second?
When a friend sent me a little block of honeycomb a few years ago I was hooked. It feels indulgent and seasonal — not something I always add to large family boards because it’s best enjoyed fresh and can go to waste. But for a small gathering or a quiet night with a glass of wine, honeycomb feels exactly right.
This post is delightfully simple — a quick roasted goat cheese–stuffed fig plus a relaxed summer cheese plate. Even so, these bites are a showstopper: little figs filled with tangy goat cheese, wrapped in prosciutto that crisps up in the oven. The contrast of sweet, juicy fig, creamy chevre and salty, crunchy prosciutto is irresistible.
Finish the tray with extra fresh figs, wedges of cheese, slices of baguette and plenty of crackers. In summer, snack-style dinners like this are perfect — especially when the weather calls for something light and sociable. Add a bottle of chilled white wine and you’ve got dinner.
This is a tray of simple pleasures that’s meant to be shared. If you can, invite someone over — or at least set an extra place and pretend the wine is company.
Goat Cheese Stuffed Figs and a Summer Cheese Plate
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Ingredients
- 12 fresh figs, whichever variety you prefer
- 6 ounces goat cheese, chevre
- 12 slices prosciutto
- 1 block or round honeycomb
- 1 baguette, sliced
- 6 additional fresh figs, sliced
- 2 cheese wedges, try a creamy goat or a firmer aged cheese
Instructions
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Preheat the oven to 400°F (200°C).
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Trim the stems and make a small “X” cut in the top of each fig to create an opening. Fill each fig with about 1/2 ounce of goat cheese, then wrap with a slice of prosciutto. Arrange the figs upright on a baking sheet and roast for 15–20 minutes, until the prosciutto is crisp.
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Assemble your cheese plate with the honeycomb at the center and cheeses, bread and sliced figs around it. Serve the roasted prosciutto-wrapped figs warm, and don’t forget plenty of wine.
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da perfect bite.