Figs with Prosciutto, Goats Cheese & Caramelised Onion

Receive my latest recipes, tips and meal ideas in your inbox. Subscribe here.

Figs with Prosciutto & Goat's Cheese
This is a decadent little treat I like to prepare when fresh figs are in season, which is usually around late summer and autumn. It’s a classic combination of flavours and textures – sweet, salty and tart. I like to serve this as a starter at a dinner party or you can make smaller serving sizes to serve as finger food. Gourmet, restaurant-quality in your own kitchen! I say yes to that.


You can forgo the goat’s cheese if your Paleo way is the no dairy way but for me, it does complete the dish. And goat’s cheese is known to be much easier to digest because goat’s milk protein is slightly different from cow’s milk causing fewer problems for most people. I don’t react badly to goat’s milk products so it’s really up to you to see how you feel eating it.

Unlike dried figs, the fresh version contains fewer carbohydrates and sugar (we’re talking three times less) and lots of fibre. When picking fresh figs, what you’re looking for is a soft fruit that is still slightly firm to touch. Get a few extra figs, so you have a variety to choose from.

clock clock iconcutlery cutlery iconflag flag iconfolder folder iconinstagram instagram iconpinterest pinterest iconfacebook facebook iconprint print iconsquares squares iconheart heart iconheart solid heart solid icon
Figs with Prosciutto & Goat's Cheese

Figs with Prosciutto, Goats Cheese & Caramelised Onion

  • Author: Irena Macri | Eat Drink Paleo
  • Prep Time: 10
  • Cook Time: 10
  • Total Time: 20 minutes
  • Yield: 2-4


1 large white onion, sliced

2 tbsp olive oil

1/2 tsp salt

1 tsp honey or real maple syrup

1 tbsp Balsamic or red wine vinegar

4 large whole fresh figs (ripe but not too soft)

4 large slices of prosciutto

150g / 5-6 oz goats cheese


Heat olive oil in a frying pan and sauté the onion with a little salt on medium heat until soft and golden brown. Add honey or maple syrup and vinegar and cook for a further three minutes until onion is darkened and caramelised.

Slice the figs into three 1-cm discs. Use the largest discs as the bottom layer of the stacks. Spoon a small amount of onion on top of the bottom disc, layer with goats cheese and half a slice of prosciutto. Follow with another fig disc, cheese and prosciutto. Add the smallest disc to the top with a little extra goats cheese and caramelised onions.

Garnish with a little fresh thyme or basil and a drizzle of olive oil. Delish!

Irena Macri
By Irena Macri

About the author: Hi, I’m Irena Macri. Here at Cooked & Loved you will find simple, delicious recipes worth sharing. From new dishes to old-time favourites with a twist, this is the food I cook and love. More about me here. Sign up for my newsletter here.

PS. Some posts contain affiliate links, which means I receive a small commission for purchases made through these links.

Comment or Rate This Recipe

Got questions or feedback? Leave a comment. Made the recipe? Please leave a rating as it helps other readers to discover this dish. Name and email are required to avoid spam comments and are never used for any purpose or shared with third parties.

Leave a Reply

Your email address will not be published. Required fields are marked *

Recipe rating



You Might Also Like

Share via
Copy link
Powered by Social Snap