Italian
Prosciutto-Wrapped Figs with Gorgonzola
Fresh figs stuffed with gorgonzola and wrapped in prosciutto
cold_biteEasyItalian
Prep15 min0Total15 minServes2Temproom_temp
✓ gluten-free
⚠ Contains: 🥛 Dairy
Recipe
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
- 1Cut a small X in the top of each fig, not cutting all the way through
- 2Gently squeeze base to open the fig like a flower
- 3Place small spoonful of gorgonzola in center of each fig
- 4Wrap each stuffed fig with prosciutto half
- 5Arrange on plate
- 6Drizzle with honey and balsamic glaze
- 7Finish with black pepper and thyme if using
Notes
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 & Origin
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.
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Pairs Well With
proseccored-wineportbourbon
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