Go Back
+ servings

Manchego-Prosciutto Port Glazed Fig Bites

Valentina K. Wein
This beautiful hors d'oeuvre is one to two bites of incredible flavors. They're ideal for a cocktail party, especially during the holiday season.
Please see notes below the recipe about how to serve.
Makes 2 dozen
Prep Time 25 mins
Cook Time 10 mins
Total Time 35 mins
Course Appetizer
Cuisine American
Servings 12
Calories 141 kcal



  • 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.
  • Pour the port into a small saucepan 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.
  • 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.
  • Use a slotted spoon to remove the figs from the port, placing them on a cutting board, or directly on the parchment-lined baking sheet as you go.
  • 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.
  • 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 1/2-inch strips. They might not stay intact, and that's okay.
  • Wrap a prosciutto 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.
  • If they're not already on the prepared baking sheet, place them on it, at least an inch apart with the seam side down.
  • Place the baking sheet under the broiler until the cheese is melted and the prosciutto begins to sizzle or brown.
  • 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.
Keywords party food, great for Thanksgiving
Have you tried this recipe?I'd love to see it on Instagram! Tag me at @cookingontheweekends or leave a comment & rating below.