cold_biteEasyItalian

Prosciutto-Wrapped Figs with Gorgonzola

Fresh figs stuffed with gorgonzola and wrapped in prosciutto

⏱️ Prep: 15min0⏰ Total: 15min👥 Serves: 2🌡️ room_temp

✓ gluten-free

⚠️ Contains: 🥛 Dairy

Ingredients

8fresh figs(ripe but firm)
4 ozgorgonzola dolce
4 slicesprosciutto(halved lengthwise)
2 tbsphoney
2 tbspbalsamic glaze
freshly cracked black pepper
fresh thyme leaves(optional)

📝 Make Ahead

Can be assembled up to 2 hours ahead. Add drizzles just before serving.

Instructions

Cut a small X in the top of each fig, not cutting all the way through
Gently squeeze base to open the fig like a flower
Place small spoonful of gorgonzola in center of each fig
Wrap each stuffed fig with prosciutto half
Arrange on plate
Drizzle with honey and balsamic glaze
Finish with black pepper and thyme if using

💡 Pro Tips

Figs must be ripe but not mushy - they should give slightly when pressed. Gorgonzola dolce is creamier and less sharp than piccante. Don't overstuff or they'll be hard to eat. The honey and balsamic should complement, not drown. Room temperature brings out the best flavors.

📜 History

The combination of figs, cheese, and prosciutto is quintessentially Italian, appearing on antipasto platters throughout the country. Fresh figs have a brief season in late summer and early fall, making them a special treat. Gorgonzola dolce is the milder, creamier version of the famous blue cheese.

🍸 Pairs Well With

Whiskey Ginger

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Bobby Burns

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Penicillin

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Fancy Free

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Duck Fart

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Washington Apple

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Also pairs well with:

proseccored-wineportbourbon