Figs Stuffed with Gorgonzola Recipe
Daily Value: 2%
Low-Fat-Abs, Kidney-Friendly, Gluten-Free, Wheat-Free, Egg-Free, Peanut-Free, Tree-Nut-Free, Soy-Free, Fish-Free, Shellfish-Free
|Folic Acid (B9)||2µg||1%|
|Fatty acids, total monounsaturated||1g||0%|
|Fatty acids, total polyunsaturated||0g||0%|
Exclusive from The Daily Meal
- 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
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.
Total time: 40 minutes
Special Designations: Vegetarian
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