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Figs Stuffed with Gorgonzola Recipe
Dec 12, 2012 @ 5:32 PM
Posted by
Daily Value: 3%
Servings: 16
Balanced, Low-Sodium
Gluten-Free, Wheat-Free, Low-Fat-Abs
Posted by
Nutrition
Cal/Serving: 51Daily Value: 3%
Servings: 16
Balanced, Low-Sodium
Gluten-Free, Wheat-Free, Low-Fat-Abs
| Fat | 2g | 4% |
| Saturated | 1g | 6% |
| Carbs | 4g | 1% |
| Fiber | 0g | 2% |
| Sugars | 3g | 0% |
| Protein | 2g | 4% |
| Cholesterol | 9mg | 3% |
| Sodium | 121mg | 5% |
| Calcium | 26mg | 3% |
| Magnesium | 5mg | 1% |
| Potassium | 68mg | 2% |
| Iron | 0mg | 1% |
| Zinc | 0mg | 1% |
| Vitamin A | 94IU | 2% |
| Vitamin C | 0mg | 1% |
| Thiamin (B1) | 0mg | 2% |
| Riboflavin (B2) | 0mg | 2% |
| Niacin (B3) | 0mg | 1% |
| Vitamin B6 | 0mg | 2% |
| Folic Acid (B9) | 2µg | 0% |
| Vitamin B12 | 0µg | 1% |
| Vitamin D | 0µg | 0% |
| Vitamin E | 0mg | 0% |
| Vitamin K | 1µg | 1% |
| Fatty acids, total monounsaturated | 1g | 0% |
| Fatty acids, total polyunsaturated | 0g | 0% |
Have a question about the nutrition data? Let us know.
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BetterEats.com
Gorgonzola cheese meets dried figs poached in port. The result: a thoroughly elegant holiday appetizer.
See all fig recipes.
INGREDIENTS
- 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
DIRECTIONS
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.
Recipe Details
Click here to see more recipes from BetterEats.com
Servings: 16Total time: 40 minutes
Special Designations: Vegetarian
