Prosciutto Wrapped Figs with Thyme & Honey

There’s no denying that it’s officially Fall, the leaves are turning, the kids are back at school, and there’s pumpkin spice ‘everything’ on the shelves. But what’s up with the heat and humidity?! I’d like to wear my new cosy sweater already! So whilst I’m suffering through summer in September, Donata (lucky thing) is already in her Fall wardrobe, enjoying warm lattes as I sip on cold-brew, pulling on her knee-high boots as I struggle to find the other espadrille.


I guess I shouldn’t complain (I’m a fan of cooler temps and can go on and on for hours, about the heat), these hot days make for great ‘wine evenings’ on the patio, where a cardigan is welcome but it’s still acceptable to drink Aperol. So with the weekend in view, I’m rejoicing that gorgeous fresh figs 🤩 are back for their second season this year. I get excited about figs (it's the little things in life, right?). I think they are one of the most beautiful fruits on this planet, and I love the fact that they can be paired so well with both sweet and savory foods.


These Prosciutto Wrapped Figs take about 4-1/2 minutes to make, and are perfect for a sun downer on the patio. It really couldn’t be any easier. Bake & Swoon. xoxo Kirsty


Ingredients (makes enough for 4 as an appetizer)


  • 6 figs (cut into halves if small, thirds if large - you want them to be bite sized)

  • 6 - 8 slices of prosciutto, halved lengthwise into long strips

  • a few sprigs of thyme

  • 1 tablespoon of your best honey


Preheat the oven to 400F (200C). Lightly grease a baking tray. Cut the figs from the top to the bottom into halves (if they're small), thirds (if they're large). Wrap a piece of prosciutto snugly around the fig. Repeat with the remaining figs and prosciutto. Bake for 15 minutes until the house smells ah-mazing!!! Remove from the oven and put on a platter. Sprinkle with some thyme leaves and drizzle honey liberally over the figs.


Call your friends, crack open a bottle, and enjoy!


To prepare these ahead, just wrap the figs in prosciutto and refrigerate them until you're ready to bake them.





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