Appetizers
Figs Stuffed with Gorgonzola and Prosciutto
By Yankee Magazine|Oct 11 2007|
Figs Stuffed with Gorgonzola and Prosciutto
Photo Credit: keller+kellerSuper-easy, super-impressive, and super-fast — what more could you ask? We like this recipe’s sweet, salty, piquant combination, but feel free to use your own favorite soft cheese, such as fresh goat’s-milk or ricotta.
Yield
2 dozen stuffed figs
Total Time
20 minutes
Ingredients
2 dozen ripe, fresh figs
4 to 5 thin slices prosciutto, cut into 2-by-2-inch squares
3 ounces Gorgonzola dolce
Instructions
Cut an “x” into the top of each fig, slicing three-quarters of the way to the bottom. Stuff each fig with a piece of prosciutto. (Lay a square on top of the fig and push down gently on the center of the square, into the fig.) Spoon 1 teaspoon Gorgonzola into center of prosciutto. Repeat with each fig.
