For September’s Garden Party, we made a trip to Berkeley Bowl in search of peak produce and those hard-to-find items that really make a party shine. That’s where we discovered these two different colored figs — sweet, soft, and perfectly ripe. Wilder, my little sous chef, drove the cart like a pro… and only took out three people’s ankles in the process.

We transformed the figs into a simple, elegant appetizer: creamy goat cheese, a delicate slice of prosciutto, and a drizzle of O’s fig balsamic vinegar for a bright, tangy finish. It’s one of those dishes that looks effortless but instantly elevates the table.

Figs with Goat Cheese & Prosciutto

Ingredients (serves 6–8)

12 fresh figs, halved (mix colors if you like!)
4 oz goat cheese, softened
6–8 slices of prosciutto, halved lengthwise
2–3 tsp O’s fig balsamic vinegar
Fresh thyme (optional, for garnish)

Instructions

Preheat a serving platter or oven to room temperature (this can be served cold or slightly warmed).
Spread a small dollop of goat cheese on the cut side of each fig half.
Wrap each fig with a half slice of prosciutto.
Arrange figs on a serving platter and drizzle lightly with fig balsamic vinegar.
Garnish with fresh thyme if desired. Serve immediately.

These figs were a standout at the Garden Party — sweet, salty, tangy, and stunningly simple. The fig balsamic vinegar added a subtle punch that tied together the flavors of summer and the harvest table. Perfect for a party where elegance meets effortless entertaining.