Stuffed Figs with Prosciutto
12 ripe figs
6 oz Gorgonzola, room temperature
2 Tbs finely chopped walnuts
1/2 cup walnut pieces
1/2 cup finely chopped Italian Parsley
4 oz thinly sliced Prosciutto di Parma
Preheat oven to 450°F.
Cut an X in the top of each fig, leaving them attached at the base. Place on an ungreased baking sheet, and gently open them out with your fingers. In a small bowl, stir together the Gorgonzola, chopped walnuts and parsley until well mixed. Gently stuff 1 Tbs of the filling into each fig.
Bake the figs for 8 – 10 minutes, until the cheese filling is bubbling out.
Meanwhile, lay 3 or 4 slices of prosciutto on each of four plates. Place 3 hot figs in the center of each plate, sprinkle with the reserved walnut pieces, and serve immediately.
6 oz Gorgonzola, room temperature
2 Tbs finely chopped walnuts
1/2 cup walnut pieces
1/2 cup finely chopped Italian Parsley
4 oz thinly sliced Prosciutto di Parma
Preheat oven to 450°F.
Cut an X in the top of each fig, leaving them attached at the base. Place on an ungreased baking sheet, and gently open them out with your fingers. In a small bowl, stir together the Gorgonzola, chopped walnuts and parsley until well mixed. Gently stuff 1 Tbs of the filling into each fig.
Bake the figs for 8 – 10 minutes, until the cheese filling is bubbling out.
Meanwhile, lay 3 or 4 slices of prosciutto on each of four plates. Place 3 hot figs in the center of each plate, sprinkle with the reserved walnut pieces, and serve immediately.
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