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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