Figs Stuffed with Gorgonzola

Figs Stuffed with Gorgonzola


  • 16  medium-sized dried figs (about 8 ounces)
  • 1/2 Cup  port
  • 1 Tablespoon  balsamic vinegar
  • 1/4 Cup  Gorgonzola cheese, crumbled
  • 1/4 Cup  reduced-fat cream cheese, softened
  • 1 Teaspoon  rosemary, chopped
  • 2 Ounces  prosciutto, sliced and trimmed of fat
  •   Coarsely ground black pepper, to taste

Gorgonzola cheese meets dried figs poached in port. The result: a thoroughly elegant holiday appetizer.

See all fig recipes.


Snip the stem off each fig and make a crisscross cut 2/3 of the way down to partially open the fig. Trim the base of each fig so that it will sit upright when finished.

Place the figs, port, and vinegar in a small saucepan. Cook, uncovered, over low heat, shaking the pan occasionally, until the figs are plumped and softened and most of the liquid is reduced, 10-15 minutes. Set aside until cool enough to handle.

Meanwhile, combine the Gorgonzola, cream cheese, and rosemary in a small bowl. Blend with a fork. Cover and refrigerate until the figs are cooled. Cut the prosciutto into ¼-inch-wide ribbons.

Using a teaspoon, melon baller, or small spoon, place a dollop of the cheese mixture in the opening of each fig. Garnish each appetizer with a ribbon of prosciutto. Season with pepper, to taste.


Calories per serving:

43 calories

Dietary restrictions:

Low Sodium Low Fat Abs, Low Potassium, Kidney Friendly, Gluten Free, Wheat Free, Egg Free, Peanut Free, Tree Nut Free, Soy Free, Fish Free, Shellfish Free, No Oil Added

Daily value:



  • Fat 35g 54%
  • Carbs 57g 19%
  • Saturated 19g 96%
  • Fiber 7g 28%
  • Sugars 45g
  • Monounsaturated 10g
  • Polyunsaturated 2g
  • Protein 28g 57%
  • Cholesterol 129mg 43%
  • Sodium 2,138mg 89%
  • Calcium 336mg 34%
  • Magnesium 75mg 19%
  • Potassium 1,064mg 30%
  • Iron 2mg 12%
  • Zinc 3mg 21%
  • Phosphorus 414mg 59%
  • Vitamin A 298µg 33%
  • Vitamin C 5mg 8%
  • Thiamin (B1) 0mg 33%
  • Riboflavin (B2) 0mg 27%
  • Niacin (B3) 4mg 18%
  • Vitamin B6 1mg 29%
  • Folic Acid (B9) 37µg 9%
  • Vitamin B12 1µg 18%
  • Vitamin D 1µg 0%
  • Vitamin E 1mg 3%
  • Vitamin K 14µg 17%
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