Friday, October 5, 2007

Roasted Gorgonzola Stuffed Prosciutto Wrapped Figs

Here's a great hors' dourve that is in season, delicious and oh so simple to assemble. I recommend drizzling honey on top before you serve. Also, I doubled this recipe because they go fast!

Roasted Gorgonzola Stuffed Prosciutto Wrapped Figs

8 large firm ripe Brown Turkey or other large figs, stems trimmed
8 cubes (about 1/2 inch each) gorgonzola cheese
8 thin slices prosciutto

1. Preheat oven to 500˚F.
2. Cut a cross in the top of each fig cutting about 1/2 inch deep. Pull the four corners open and insert the cube of cheese into each fig. Place the figs in a large baking dish.
3. Wrap prosciutto around the sides of the figs, overlapping edges. Roast until prosciutto is crisped on edges and fig is warmed through, about 12 minutes. Arrange a radicchio leaf on each salad plate and place the fig in the center of each leaf. Serve hot.

*Recipe by Marie Simmons


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