Roasted Figs, Prosciutto, & Goat Cheese Toast
If you follow me on Instagram, you might have seen me griping about the produce at Trader Joe’s. A few people responded to me saying that they agreed…that the quality has really been so bad lately! The fruits I’ve gotten (other than avocados) have never lasted longer than a few days even if I store them properly to maximize shelf life.
For example, I was so excited to see these figs and made sure I picked some with no visible bruising, etc. And then I woke up the next morning to see some of them with mold spots.
😭<—That was literally me discovering them the next day.
Since I had to eat them immediately, I threw some on toast with prosciutto, goat cheese, Greek yogurt, honey, thyme, and a sprinkle of salt. Delicious, but it just didn’t hit the spot.
Delicious, but it felt like it was missing something.
Because I had to finish the rest of the figs, I was struck by inspiration and decided to roast them until the sugar in them popped out and caramelized a bit. This was it! I skipped the thyme because I was lazy, but it wasn’t needed on this version. Seriously, try roasting your figs and eating them plain — you’ll understand how excited I was.
Roasted Figs, Prosciutto, & Goat Cheese Toast
Makes 1 serving
Ingredients:
3-4 figs
1 tbsp honey
2 tbsp Greek yogurt
1 tbsp goat cheese
1 slice of prosciutto
1 slice of bread
Pinch of salt
Instructions:
Preheat your oven or toaster oven to 400 degrees.
Slice your figs in half and lay them out on a baking sheet topped with aluminum foil. Place the sheet in the oven and bake for 15 minutes or more (you want to smell that sugar cooking).
Turn the oven off and let the figs sit for a few minutes to just soften up a bit more. If they’re in danger of burning, take them out.
Toast your bread and set aside.
In a bowl, mix the Greek yogurt and goat cheese. Spread the mix on top of the toast.
Using your hands, shred the prosciutto slice into smaller pieces, and lay them on top of the toast.
Place the roasted figs on top and drizzle the honey on top.
Sprinkle with a pinch of salt to finish it off.
