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Prosciutto di Parma with
Reviews 0
January 04, 2011
Figs stuffed with gorgonzola is a great appetizer. Cup the figs into quarters and wrap each with a slice of thin prosciutto.
Recipe Summary
Prep Time: 10 Minutes
10 Minutes
5 to 6
Ingredients
Figs| Gorgonzola | Walnuts| Italian Parsley| Prosciutto
12
Figs
(black mission or kadota)
6
Ounce
Gorgonzola
(softened to room temperature)
2
Tablespoon
Walnuts
(finely chopped)
1/2
Cup
Italian Parsley
(finely chopped)
8
Ounce
Prosciutto
(sliced paper thin)
Directions
- 1. Preheat oven to 450
- 2. Quarter the figs lengthwise, down from the stem but leaving the segments attached at the base. Place on a baking sheet.
- 3. In a mixing bowl, stir together the gorgonzola, walnuts and parsley until well mixed.
- 4. Using a tablespoon, stuff 1 tablespoon of the filling into each opened fig. Bake 8 to 10 minutes, until the cheese is bubbling.
- 5. Arrange 3 or 4 slices of prosciutto on each plate. Remove figs from the oven and place in the center of each plane and serve.
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