Prosciutto-wrapped figs with goat cheese balls encrusted with granola are the perfect quick and easy no-bake gluten-free appetizer to add to your entertaining repertoire! Each piece of fig is wrapped in prosciutto and topped with a mini goat cheese ball crusted with our award-winning beetroot granola and drizzled with honey, fresh thyme, and a sprinkle of chopped pistachios. The combination of creamy goat cheese, jammy figs, salty prosciutto, and slightly sweet and gingery Garden Granola is a match made in heaven. Each bite perfectly combines sweet, savory, salty, chewy, and crunchy notes.

Whether you are having a cozy autumn date night at home, entertaining friends, or hosting or attending a holiday party, these prosciutto-wrapped figs with goat cheese balls are the perfect appetizer to make to impress your guests. And no one will ever guess they took only 15 minutes or less to make!

Gluten-Free No-bake Appetizer
Servings: 8
Total time: 15 mins

Ingredients

• 2 Ripe figs, quartered

• 1.5 oz Goat Cheese (chèvre)

• 1/2 oz Prosciutto

• honey

• 1.5 tbsp chopped pistachios

• 1/3 cup Garden Granola, Beetroot Ginger

• 1-2 tsp fresh thyme leaves finely chopped

• 8 apple sticks

Instructions

1. Wash figs and set aside.

2. Using a teaspoon scoop out a ball of goat cheese and roll it into smooth balls.

3. Place balls on parchment in fridge while you prepare the figs and prosciutto.

4. Carefully cut figs into quarter size pieces.

5. Slice prosciutto into aprroximatley 1/2 inch strips or desired thickness.

6. Wrap a thin slice of prosciutto around each fig, and set aside.

7. Add 1/3 cup of Garden Granola® to zip-lock bag and gently crush using mallet or rolling pin.

8. Add the crushed beetroot granola to a small plate or shallow bowl.

9. Remove the mini goat cheese balls from fridge.

10. Toss each ball into the crushed Garden Granola® Beetroot until it is evenly crusted.

11. Place one ruby red mini goat cheese ball on top of prosciutto wrapped fig and secure with an apple stick.

12. Sprinkle chopped pistachios over top and fresh thyme leaves.

13. Drizzle honey over top and serve.

14. Enjoy!

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