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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

Ingredients
  

Instructions
 

  • 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.)

Notes

  • 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
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