Prosciutto di Parma with
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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. 1. Preheat oven to 450
  2. 2. Quarter the figs lengthwise, down from the stem but leaving the segments attached at the base. Place on a baking sheet.
  3. 3. In a mixing bowl, stir together the gorgonzola, walnuts and parsley until well mixed.
  4. 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. 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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