3.04132
121 ratings

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.

Ready in
40 m
16
Servings
43
Calories Per Serving

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
Servings16
Calories Per Serving43
Total Fat2g3%
Sugar3gN/A
Saturated1g6%
Cholesterol8mg3%
Protein2g4%
Carbs4g1%
Vitamin A19µg2%
Vitamin C0.3mg0.5%
Vitamin K1µg1.2%
Calcium21mg2%
Fiber0.4g1.7%
Folate (food)2µgN/A
Folate equivalent (total)2µg1%
Iron0.1mg0.8%
Magnesium5mg1%
Monounsaturated0.6gN/A
Niacin (B3)0.2mg1.1%
Phosphorus26mg4%
Polyunsaturated0.1gN/A
Potassium67mg2%
Sodium134mg6%
Zinc0.2mg1.3%