Baked Figs with Prosciutto, Asiago, and Arugula

Name: Baked Figs with Prosciutto, Asiago, and Arugula
Prep time: 15 min
Cook time: 15 min
Total time: 30 min
Yield: 8 servings
Ingredients: 16 figs – washed and quartered; 8 large slices prosciutto – cut in half lengthwise; 8 oz Asiago cut into 16 cubes; Olive oil; 16oz arugula; 1 small bunch chives – finely chopped; 1/4 cup olive oil; 2 tablespoons fig balsamic vinegar; Freshly ground pepper

By Pascale Beale

Updated June 2026

appetizerMediterraneanSaladSummer

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Baked Figs with Prosciutto, Asiago, and Arugula

Photography by Pascale's Kitchen Studio

Total Time 30 minutes

Difficulty Medium

Prep Time 15 minutes

Cook Time 15 minutes

There is something irresistible about a warm fig, especially one that has been stuffed with Asiago and wrapped in prosciutto before being baked until the cheese begins to ooze. This is one of those appetizers that disappears the moment it hits the table. Served on their own, the figs make a wonderful warm appetizer for a dinner party. Paired here with arugula and a fig balsamic vinaigrette, they become something more substantial: an elegant first course that also works beautifully as a light lunch.

Preparation

1
Preheat the oven to 400 degrees.
2
Place a piece of Asiago inside each of the figs and then wrap the prosciutto around the outside of the figs. Place the wrapped figs in a baking pan just large enough to hold them without touching. Drizzle a little olive oil over the figs. Bake in the oven for 15 minutes.
3
Whilst the figs are baking, prepare the arugula. In the bottom of a medium sized bowl mix together the olive oil and fig balsamic vinegar. Place serving utensils over the vinaigrette and then place the arugula over the utensils. Sprinkle with chopped chives and freshly ground pepper.
4
When you are ready to serve the dish, remove the serving utensils and toss the arugula with the vinaigrette. Divide the arugula mixture equally onto eight salad plates and place two of the baked figs on top of the salad. Serve when the figs are still hot as the Asiago will be oozing out of it!

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Baked Figs with Prosciutto, Asiago, and Arugula

Preparation

From Pascale's Kitchen Shop

Fig Balsamic Vinegar

Set of 2 Olive Oils - Lemon & Basil

Tellicherry Peppercorns (Large)

Letters from the Market Table