Rosemary Goat Cheese Stuffed Figs with Prosciutto and A Trip to Spinning Spider Creamery

Rosemary Goat Cheese Stuffed Figs with Prosciutto and A Trip to Spinning Spider Creamery

In addition to the incredibly busy day-in-day-out business of milking and cheese producing, Chris and her family also show their goats. (Can’t you just imagine bathing and drying a goat to show?)

When’s the last time you milked a goat?

Goats a milking!

They leave as orderly as they came!

Chris said that they have been very successful showing their goats and have placed quite well (look at those ribbons!). She said they are always working on making their goats stronger and healthier. They strive to have superior goats, therefore, they do show well and their cheese quality is superb.

Since they go to twenty-five to thirty fairs a year to show their goats (Chris said these are their vacations) and that their vacations consist of sleeping in barns at fairs with 3,000 goats…All I can say is…Oh my, this woman needs a real vacation!

Who has the best udder?!

This is definitely not just a business (as we saw first hand). This is truly a way of life. Their goats (at about 180 pounds each) are not going to wait to be milked! The lactation process slows down in August, but there are still cheeses to handle and seventy-five goats to take care of around the clock!

We really enjoyed visiting this farm. Chris and Silas were delightful and they are definitely all about goat! Thank you to Chris and the Owen family for sharing with us and showing us a little bit about a day in your lives on your dairy farm!

Who Dat?

Since the cheese that Chris sent us home with was sooo good, I was inspired to create this appetizer! Here is a recipe for Rosemary Goat Cheese Stuffed Figs with Prosciutto. I used some of my favorite honey based products from Honey Ridge Farms in this recipe, but you can certainly substitute regular honey and balsamic vinegar in their place.

Enjoy!

Rosemary Goat Cheese Stuffed Figs with Prosciutto

Serves 3-4

Ingredients:

12 fresh, Black Mission Figs
1/3 cup soft, fresh goat cheese (sold in tubs), at room temperature
1/4 teaspoon finely chopped fresh rosemary
Sea salt
Freshly cracked black pepper
6 thin slices Prosciutto, sliced lengthwise to make 12 thin pieces
Honey Ridge Farms Clover Honey Creme or regular honey
Honey Ridge Farms Balsamic Honey Vinegar or regular good, balsamic vinegar

Directions:

Preheat oven to 400 degrees. Spray a baking sheet with cooking spay and set aside. Wash and dry figs.

Mix together soft goat cheese, rosemary, a pinch of sea salt and a couple of turns of freshly ground black pepper. Slice to the figs on one side, being carefully not to cut through. Fill the space with a small amount of the goat cheese mixture. You could also use a small pastry tip to fill the figs.

Wrap each fig in the prosciutto and place on the prepared baking sheet. Put a small amount of the Clover Honey Creme on each fig (or drizzle with honey). Then top each with a little bit (about a teaspoon each) of Balsamic Honey Vinegar (or regular balsamic vinegar).

Bake six to eight minutes, until cheese is warm. Do not overcook as the cheese will ooze out of the figs.

Serve warm.

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