Grilled Prosciutto Wrapped, Blue Cheese Stuffed Figs

prosciutto wrapped figs, blue cheese stuffed figs

Sweet, salty and creamy come together for a wonderful symphony of flavors!

We have these new neighbors across the street that I adore. When the moving truck came and I saw a Weber Kettle Grill coming off the truck, I knew our new neighbors had to be cool. Anyone who chooses charcoal as their go-to grill is alright in my book!

So when our neighbors Nick and Nichole decided to get a Big Green Egg, they had us over to help them give it a try for the first time. I got to christen their BGE with this recipe- which makes it even more special!


Figs, glorious figs!

There is something alluring about figs to me. I guess it is their rich sweetness- it pairs great with salty ingredients for a savory presentation. In this recipe, the sweet figs pair with the tangy blue cheese, salty prosciutto, and are finished with a sweet balsalmic glaze. Add some smokiness from the grill and it’s a symphony of flavors when you take a bite!


  • 1 pint fresh figs (if you cant find fresh you can reconstitute dried figs but they may not hold up as well when grilling)
  • 1 block blue cheese
  • 4-5 oz prosciutto
  • 2 tblsp balsamic glaze
  • toothpicks
These were perfect for happy hour- we paired them with some great wines.

These were perfect for happy hour- we paired them with some great California wines.

Halve the figs. Next, stuff blue cheese into the cavity of each halved fig. Wrap a piece of prosciutto around the fig to contain the cheese and secure with a toothpick.

Grill the figs on medium direct heat, about 350 degrees, until the cheese begins to melt, about 5 minutes. Finish with a drizzle of balsamic glaze. These will make the happiest of happy hours! See the great wines we tried with these yummy pockets of tasty goodness!!

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My focus is on healthy, simple and creative recipes on the grill. I encourage women to learn to grill as it is a great way to create healthy, flavorful dishes without all the fuss and clean up in the kitchen.

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lisa @ - October 2, 2015 Reply

these sound divine! I have a recipe on my blog (cooked in the oven) with dried dates, prosciutto and manchego + nuts for crunch. I’m on the lookout for figs now! Thanks for the inspiration

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