Wednesday, April 11, 2007

Prosciutto-Wrapped Figs with Gorgonzola and Walnuts

  • 9 large fresh black Mission figs, stemmed, halved
  • 18 1x5-inch thin strips proscuitto (about 3 ounces)
  • 3 tablespoons Gorgonzola cheese
  • 18 large walnut pieces, toasted

Preheat broiler. Cover large rimmed baking sheet with foil. Wrap each fig half with 1 proscuitto strip; place on prepared sheet. Broil until proscuitto chars slightly on edges, about 11/2 minutes. Turn figs; broil about 11/2 minutes longer, watching closely to prevent burning. Place 1/2 teaspoon Gorgonzola atop each fig half. Top each with walnut piece. Serve warm or at room temperature.

VARIATION: warm balsamic reduction drizzled over the top of the figs: melt sugar, add butter, chicken stock and balsamic vinegar; reduce. Delicious!

If fresh figs aren't available, dried black Mission figs can be substituted here; look for ones that are soft and moist.

Serve with Pinot Grigio.

18 hors d'oeuvres servings

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