Prosciutto Wrapped Figs With Gorgonzola And Walnuts Food

PROSCIUTTO WRAPPPED FIGS WITH GORGONZOLA

Steps:

• Preheat oven to 375°F. Gently clean figs, remove stem and slice each in half lengthwise.
• Stack gorgonzola cheese pieces on each half fig.
• Wrap fig and gorgonzola with thinly sliced prosciutto all the way around.
• Arrange on a baking sheet and bake at 375F for 5 minutes, cheese should be soft and prosciutto has begun to crisp.
• Drizzle with balsamic reduction.

GRILLED PROSCIUTTO WRAPPED FIGS STUFFED WITH GORGONZOLA DOLCE

Steps:

• Preheat the grill to medium-high.
• Drizzle each fig half with vinegar and fill each fig center with 1 tablespoon of the cheese. Sprinkle a couple flakes of crushed red pepper on top of the cheese and wrap each fig with a slice of prosciutto. Paint the outside of each fig very lightly with olive oil.
• Put the figs on the grill. The idea here is that we want to grill the figs gently to cook the fig all the way through but to still get the char on the outside. Grill the figs on all sides so the prosciutto is starting to become crispy and the fig feels soft when squeezed, 5 to 6 minutes.
• Drizzle a couple of drops of balsamic on each and serve. It's figgy delicious!

GORGONZOLA FIGS WITH BALSAMIC GLAZE

Steps:

• For glaze, in a small saucepan, bring vinegar to a boil over medium heat; cook until reduced to about 1/4 cup., Cut a lengthwise slit down the center of each fig; fill with 1-1/2 teaspoons cheese. Wrap each with a piece of prosciutto; place on a baking sheet. Sprinkle with rosemary and pepper. , Bake at 425° for 10-12 minutes or until prosciutto is crisp. Serve warm with glaze.

PROSCIUTTO-WRAPPED FIGS WITH GORGONZOLA AND WALNUTS

Steps:

• Preheat broiler. Cover large rimmed baking sheet with foil. Wrap each fig half with 1 prosciutto strip; place on prepared sheet. Broil until prosciutto chars slightly on edges, about 1 1/2 minutes. Turn figs; broil about 1 1/2 minutes longer, watching closely to prevent burning. Place 1/2 teaspoon Gorgonzola atop each fig half. Top each with walnut piece. Serve warm or at room temperature.

FIGS WRAPPED IN PROSCIUTTO WITH GORGONZOLA AND BRIE

Steps:

• Slice the cheeses into small square slabs. Top each cut-side of a fig with a piece of cheese. Wrap each fig up with a half slice of prosciutto. Secure with a bamboo pick. Arrange on a platter.

ROASTED FIGS WITH PROSCIUTTO AND GORGONZOLA

Steps:

• Heat oven to 200oC.
• Make a small cut at the top of each fig and push in a little piece of gorgonzola. Wrap each fig in a slice of prosciutto.
• Bake in the oven for 15 minutes. The cheese will melt and the prosciutto will be crisp.
• Serve immediately on rocket leaves dressed in olive oil and salt, and finish with a little finely cracked pepper.

FIG, PROSCIUTTO, GORGONZOLA SALAD

Steps:

• Combine first 4 ingredients in a small saucepan; bring to a boil.
• Reduce heat, and simmer until reduced to 1/4 cup (about 8 minutes). Cool.
• Heat a large nonstick skillet over medium-high heat.
• Add prosciutto; sauté 3 minutes or until lightly browned.
• Arrange 4 fig halves on each of 6 salad plates.
• Divide prosciutto evenly over servings. Sprinkle each serving with 2 tablespoons cheese; drizzle with 2 teaspoons balsamic reduction.
• Serve immediately.