Author: Canadian Living

This dish should be served at a fall barbeque with a full bodied red wine, to be eaten while the main course is grilling. It was inspired by a trip through the Italy one beautiful September when fresh figs were plentiful.

  • Portion size 4 servings
  • Credits : k_tazzie


  • 12 figs
  • 8 oz ermite cheese


stuff each fig with a fingerling of Ermite and wrap with proscuitto. Secure with a toothpick. Gently grill on the barbeque 3 to 5 minutes a side. Cheese should be warm but not dripping.
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Ermite prosciutto figs