Craving Life ~ Prosciutto Wrapped Spicy Olives and Figs

After researching the Valuable Traits of Figs and sampling a few varieties of dried figs I went on a hunt for an appetizer recipe. There are recipes out there yet none of them inspired me. I did ones stuffed with goat cheese and parsley that were well-received yet I wanted one that did not use cheeses; I wanted lower calorie hors d’oeuvres.

A close friend was visiting and became my willing guinea pig. I had this idea to pair figs with spicy green olives and prepared an impromptu sampling. Both of us found the combination quite spectacular. Yet presentation points were low and I wanted to create more visually appealing hors d’oeuvres. My brain was ticking in the background for weeks and the idea of adding salty prosciutto popped up. At the next opportunity I made them for a birthday party and the reviews were incredibly positive.

I hope you love them as much as I do.

Enjoy! 🙂

Prosciutto Wrapped Spicy Olives and Figs
Prep time
Total time
Quick and easy to make. The combination of salty, spicy and sweet make a beautiful contrast. I served this with fresh fruit such as cantaloupe and strawberries to have a distinct contrast in both taste and color.
Serves: 24 Pieces
  • 12 ( approx. 160 g) Dried Common Figs (Izmir and Calimyrna are two variations that I have used)
  • 84 g Prosciutto
  • 24 Spicy Green Olives (I use Unico Jalapeno-Stuffed Green Olives)
  • 24 toothpicks or decorative picks (optional)
  1. Gently separate the figs.
  2. Cut off the tough dried top stem of the fig (if your figs have this) and then slice the figs in half from stem to stern.
  3. Using your finger, make tiny fig cups from each half.
  4. If there is a pit in the olives, remove the pit, and then stuff an olive into each fig cup.
  5. Trim any major pieces of fat along the edges of the prosciutto.
  6. Cut the prosciutto into approximately 3 cm by 9 cm ( 1" by 3½") strips.
  7. Wrap the prosciutto around the stuffed fig cup over the olive, overlapping the prosciutto at the side of the cup.
  8. Skewer the hors d'oeuvre where the prosciutto overlaps, making sure to go through the olive.
Potassium: 182 mg Vitamin C: 2% Calcium: 1% Iron: 2%
Nutrition Information
Serving size: 4 Pieces Calories: 96 Fat: 3.8 g Saturated fat: 1.1 g Carbohydrates: 11.2 g Sugar: 8.0 g Sodium: 508 mg Fiber: 1.8 g Protein: 4.6 g Cholesterol: 7 mg




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