Grilled Figs With Prosciutto And Gorgonzola
These grilled stuffed figs are a delightful combination of sweet figs, creamy gorgonzola cheese, and savory prosciutto. The figs are grilled to perfection, creating a warm and gooey treat that is sure to impress your guests. Drizzled with aged balsamic vinegar and olive oil, each bite bursts with flavor. Perfect for a special appetizer or a unique addition to any party spread.
— Constant Cookbook
Ingredients
- 16 firm but ripe fresh mission figs
- 2 oz. gorgonzola cheese,
- or
- Canola oil for grilling
- 16 paper-thin slices
- Aged balsamic vinegar for drizzling
- Extra-virgin olive oil for drizzling
Instructions
- Prepare a charcoal or gas grill for direct-heat grilling over medium heat, or preheat a stove-top grill pan over medium heat.
- Cut two 1-inch-long slits in the shape of an X across the top of each fig. Stuff each fig with about 1⁄2 tsp. of the cheese and press the sides of the fig together to close.
- Brush the grill rack with canola oil. Place the figs on their sides on the grill rack and cook until they begin to char, 2 to 3 minutes. Using tongs, carefully turn the figs over and continue cooking until the cheese begins to melt, about 2 minutes more.
- Transfer the figs to a platter. Fold each prosciutto slice and stuff inside, drape over or wrap around a fig. Drizzle a little vinegar and oil over the tops of the figs and serve right away. Makes 16 stuffed figs; serves 8.
- Adapted from Williams-Sonoma <i>New Flavors for Appetizers,</i> by Amy Sherman (Oxmoor House, 2008).
Comments
No comments found.