Figs Stuffed with Gorgonzola

Figs Stuffed with Gorgonzola
Staff Writer
Figs Stuffed with Gorgonzola

Figs Stuffed with Gorgonzola

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:

52 kcal

Daily value:



  • Carbohydrate, by difference 2 g
  • Protein 3 g
  • Total lipid (fat) 4 g
  • Vitamin A, IU 108 IU
  • Vitamin A, RAE 30 µg
  • Vitamin D 2 IU
  • Calcium, Ca 48 mg
  • Carotene, beta 6 µg
  • Cholesterol 14 mg
  • Choline, total 5 mg
  • Cryptoxanthin, beta 1 µg
  • Fatty acids, total monounsaturated 1 g
  • Fatty acids, total saturated 2 g
  • Folate, DFE 9 µg
  • Folate, food 2 µg
  • Folate, total 6 µg
  • Folic acid 4 µg
  • Glutamic acid 1 g
  • Lutein + zeaxanthin 1 µg
  • Magnesium, Mg 4 mg
  • Phosphorus, P 44 mg
  • Potassium, K 29 mg
  • Retinol 29 µg
  • Selenium, Se 3 µg
  • Sodium, Na 74 mg
  • Water 8 g
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