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Figs w/Gorgonzola, Proscuitto & Sage Recipe

   
 

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     Figs w/Gorgonzola, Proscuitto & Sage

Category   Appetizers
Sub Category   None
Servings   24 figs (8 - 12)
Preptime   30 min.

Ingredients
24 dried Mission Figs, stems trimmed
4 oz. gorgonzola cheese, room temperature
3T toasted pine nuts
1/2 c balsamic vinegar
1/4 c fig spread
12 large sage leaves plus 2tsp. finely minced
2 oz. proscuitto, cut to 12 long strips
2T grapeseed or olive oil
 

Instructions
In small sauce pot, combine balsamic vinegar, fig spread and 2 tsp. minced sage and cook over medium heat to bring to boil. Reduce heat to low and simmer until reduced by half (about 8 - 10 min.). Allow reduction to cool.
Using small paring knife, make an X cut halfway into top of each fig, being careful not to cut all the way through. Fan out edges to open figs. Place figs on parchment lined baking sheet.
In small bowl, combine softened/room temperature gorgonzola and toasted pine nuts. Roll to form 24 equal size balls, each about the size of a marble. Place one cheese/pine nut ball into the center of each fig and close up edges around filling.
Toss sage leaves in 1T grapeseed/olive oil and coat evenly to lightly moisten. Wrap 12 of figs with sage leaves, placing seam side down onto baking sheet. Repeat process with slices of prosciutto so that half of figs are wrapped with sage leaves and half are wrapped with prosciutto. Brush the tops of each fig with remaining 1T olive oil. Bake figs at 350F for 8 - 10 min. until cheese has melted and edges of sage and prosciutto are lightly browned. Remove from oven and brush each fig with the balsamic-fig reduction.
Serving Suggestions
Serve warm or room temperature.


Originally Submitted
10/23/2013





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