Figs Stuffed with Gorgonzola


  • 16 s  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.

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