This Fig Appetizer with Manchego and Prosciutto is glazed with port wine and packed with rich and delicious flavors. This fig appetizer is ideal for a cocktail party.
What's better than a cute, tasty and easy-to-eat hors d'oeuvre at a holiday party?
After all, you can mingle, eat, and have a cocktail all at once.
There's no better way to socialize, if you ask me.
Cocktail Parties are my favorite and you can't go wrong with Manchego cheese appetizers.
One or Two Bite Hors D'Oeuvres
Ideally at a party, an hors d'oeuvre should be one, maybe two bites.
And these bites or two should look fantastic and be absolutely packed with flavor.
And they should not be messy! No forks. No knives. No fumbling around. Really, you should only need cocktail napkins and toothpicks.
What's in this recipe?
Every single ingredient in these delicious hors d'oeuvres is in the title! Oh, and it's made with dried figs, so you can make them year-round.
How to Make Port Glazed Figs
These beauties can be made in just a few simple steps . . . .
- First, hydrate the figs in port wine.
- Next, make a small slit in each dried fig.
- Then add a small piece of Manchego cheese inside of each slit the figs.
- Now wrap it with prosciutto.
- And finally, make the glaze and get your toothpicks.
So plan your party, get cooking and have a bite! Or maybe two.
This fig appetizer is seriously a mouthful of sheer and utter deliciousness.
Imagine this . . . sweet port glazed figs with subtly salty, melting Manchego cheese all wrapped in flavorful prosciutto -- and all in just one or two bites.
I hope you love this recipe!
More delicious bite-sized hors d'oeuvres:
- Mini Red Potatoes with Cranberries
- Potato Pickled Tomato Bites
- Citrus Caprese Kebabs
- Cucumber Dill Canapés
- Marinated Mozzarella
Manchego-Prosciutto Port Glazed Fig Bites
Please see notes below the recipe about how to serve.
Makes 2 dozen
- 2 dozen dozen dried Mission figs
- 1 cup Ruby port wine
- 4 ounces Manchego cheese
- 3 ounces prosciutto
- Prep figs. Use a paring knife to cut off any bits of stem that may remain on the dried figs. Then make a slit with the knife in each fig -- the slits should be made lengthwise and go about halfway through. Set aside.
- Hydrate figs. Pour the port into a small pot and add the figs. Gently stir to be sure they're well coated, and the bring to a boil. Turn the heat off, cover, and let the figs hydrate for about 15 minutes.
- Prep cheese. While the figs are hydrating, remove the rind from the Manchego and cut it into 2 dozen tiny chunks that will fit snugly into the slits in the figs.
- Preheat the broiler and line a baking sheet with parchment.
- Assemble. Use a slotted spoon to remove the figs from the port (save what's the pot!), placing them on a cutting board, or directly on the parchment-lined baking sheet as you go. Very gently squeeze a chunk of Manchego into each slit in the figs.Then, use your hands to tear thin strips from the prosciutto -- they should be about 2 X ½ inch strips. They might not stay intact, and that's okay. Wrap a strip around each Manchego-filled fig. It should wrap around the fig at least once, and twice is also okay. Be sure the "seam" is on the bottom.
- Make glaze. Bring the port that remains in the sauce pan to a strong simmer and do not cover. Let it simmer for about 5 minutes or so, just until it's a nice, thick consistency. Set aside.
- Heat under broiler. If they're not already on the prepared baking sheet, place them on it, at least an inch apart with the prosciutto seam side down. Place the baking sheet under the broiler until the cheese is melted and the prosciutto begins to sizzle or brown.
- Glaze and serve. Carefully put them on a platter and stick a small toothpick into either 1 or 2 of the figs. Drizzle generously with the port glaze and serve. (If the glaze has become firm at all, simply warm it again.)
- Dried figs are typically much smaller than fresh figs. Sizes might vary though, so if the 1 cup of port doesn't cover the figs when you're hydrating them, add just enough so that they're covered.
- This is an hors d'oeuvre that should be served warm. They can be assembled as early as the morning of your party -- just heat them on the baking sheet and stick toothpicks in them right after they come out of the oven.
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