Recipe: Fresh figs with prosciutto, goats cheese, and caramelised onion
This is a decadent little treat I like to prepare when fresh figs are in season in Australia, which is late summer and autumn. It’s a classic combination of flavours and textures – sweet, salty and tart fusion. 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 goats 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 composition is similar to human milk and contains A2 beta-caseins as key proteins. Cow’s milk contains alpha S-1 casein, which are linked with digestion difficulties. 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 less carbs and sugar (we’re talking three times less) and lots of fiber. I would avoid eating these every day as they are still relatively high in sugar and carbohydrates BUT they taste incredible so I say enjoy them while in season. 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.
- 4 large whole fresh figs (ripe but quite firm to touch)
- 4 large slices of prosciutto
- 150gm goats cheese
- 1 large white onion, sliced
- 1 tsp honey or real maple syrup
- 1 tbs Balsamic or red wine vinegar
- 2 tbs olive oil
- 1/2 tsp salt
- Heat olive oil in a frying pan and sauté 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 figs into three 1cm 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 onion.
- Garnish with a little fresh thyme or basil and a drizzle of olive oil. Delish!
Preparation time: 10 minutes
Cooking time: 10 minutes
Number of servings: 2-4 depending on how you’re serving it