Goat Cheese Stuffed Figs with Balsamic Reduction
By Chef Tom Fraker


8 ripe Figs (firm) trimed and halved lengthwise
1/4 cup Firm Goat Cheese
3 tablespoons Light Brown Sugar packed
1/2 teaspoon Ground Cumin
1/2 teaspoon Kosher Salt
1 package Prosciutto cut into 1 inch slices
6 tablespoons Balsamic Vinaigrette
6 tablespoons Brown Sugar


Preheat broiler.

Remove 1 scoop of flesh from each fig half with small end of a melon-ball cutter and discard. Scoop cheese with same end of melon-ball cutter and just fill each fig half.

Stir together brown sugar, cumin, and salt, then rub onto 1 side of each proscuitto slice. Place one piece of proscuitto, sugar side up, over each fig half.

Broil figs, prosciutto side up, on rack of a broiler pan about 3 inches from heat, until proscuitto is browned, about 2 minutes.

Balsamic Reduction
In a small heavy saucepan, heat vinegar and brown sugar over moderate heat, stirring, until sugar is dissolved and simmer 1 minute.

Drizzle the syrup over the figs and enjoy.

Used medium-size figs. Used 4 ounce package prosciutto.

Servings: 8