Figs Stuffed with Gorgonzola

Figs Stuffed with Gorgonzola
Staff Writer
Figs Stuffed with Gorgonzola

BetterEats.com

Figs Stuffed with Gorgonzola

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.

Nutritional Facts

Total Fat
3g
4%
Saturated Fat
2g
8%
Cholesterol
13mg
4%
Carbohydrate, by difference
1g
1%
Protein
3g
7%
Vitamin A, RAE
26µg
4%
Calcium, Ca
50mg
5%
Choline, total
4mg
1%
Fluoride, F
1µg
0%
Folate, total
3µg
1%
Magnesium, Mg
3mg
1%
Phosphorus, P
36mg
5%
Selenium, Se
3µg
5%
Sodium, Na
52mg
3%
Water
10g
0%

Fig Shopping Tip

Buying fruits in season when they are at the peak of their freshness make for great tasting food and can save you money.

Fig Cooking Tip

Don’t throw out your overripe fruit – instead blend into a smoothie or salad dressing, add to muffin batter, bake into a cobbler, or boil down with sugar and a little lemon juice to make jam.