Figs Stuffed With Gorgonzola And Walnuts Recipe Anne Burrell Recipe 435

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FIGS STUFFED WITH GORGONZOLA AND WALNUTS RECIPE - ANNE BURRELL RECIPE - (4.3/5)



Figs Stuffed with Gorgonzola and Walnuts Recipe - Anne Burrell Recipe - (4.3/5) image

Provided by á-81356

Number Of Ingredients 5

12 fresh Black Mission, Brown Turkish, or (in a pinch), dried figs
High-quality balsamic vinegar
Kosher salt
8 ounces Gorgonzola Dolce, at room temperature
� cup walnuts, quartered and toasted

Steps:

  • People think fresh figs are elegant-and this preparation definitely is. To be honest, figs are not my favorite fruit, but when I make them this way I really love 'em. They are a quick and easy piccolino. Cut 'em, stuff 'em, and roast 'em until everything melts and gets all toasty-it's sooooo easy! Directions Preheat the oven to 350�F. Slice the figs in half lengthwise, place them on a baking sheet, and dig a little hole in the middle with your pinky finger. Drizzle the fig halves with 2 or 3 drops of balsamic vinegar and sprinkle with salt. 5 Desserts You Can Make Ahead and Bring Anywhere 3 Dinners You Can Make in 15 Minutes

GRILLED PROSCIUTTO WRAPPED FIGS STUFFED WITH GORGONZOLA DOLCE



Grilled Prosciutto Wrapped Figs Stuffed with Gorgonzola Dolce image

Provided by Anne Burrell

Categories     appetizer

Time 40m

Yield 48 appetizer servings

Number Of Ingredients 6

24 Black Mission figs, cut in half lengthwise
2 cups balsamic vinegar
2 pounds gorgonzola dolce
Crushed red pepper flakes
48 slices prosciutto
Extra-virgin olive oil

Steps:

  • Preheat the grill to medium-high.
  • Drizzle each fig half with vinegar and fill each fig center with 1 tablespoon of the cheese. Sprinkle a couple flakes of crushed red pepper on top of the cheese and wrap each fig with a slice of prosciutto. Paint the outside of each fig very lightly with olive oil.
  • Put the figs on the grill. The idea here is that we want to grill the figs gently to cook the fig all the way through but to still get the char on the outside. Grill the figs on all sides so the prosciutto is starting to become crispy and the fig feels soft when squeezed, 5 to 6 minutes.
  • Drizzle a couple of drops of balsamic on each and serve. It's figgy delicious!

ROASTED STUFFED FIG WITH GORGONZOLA



Roasted Stuffed Fig with Gorgonzola image

Provided by Anne Burrell

Categories     appetizer

Time 1h

Yield 4 servings

Number Of Ingredients 8

2 red grapes, thinly sliced
1/2 cup Gorgonzola cheese
1/2 cup mascarpone cheese
4 fresh figs
1/2 cup walnuts
Splash olive oil
3 slices prosciutto, thinly sliced
Splash red wine vinegar

Steps:

  • Freeze the grape slices until frozen, about 30 minutes.
  • Preheat the oven to 350 degrees F.
  • Put the Gorgonzola and mascarpone in a bowl and mix with an electric hand mixer until combined. Fill a disposable pastry bag with the cheese mixture and snip the tip about 1/2 inch from the end.
  • Remove the top third from each fig and place upright on a small baking sheet. Add the walnuts and roast until the figs are soft and beginning to caramelize and the walnuts are toasty, about 10 minutes.
  • Heat a saute pan over medium heat and add a splash of olive oil. Add the prosciutto and saute until crispy, about 5 minutes. Add a splash of red wine vinegar and remove from the heat.
  • Finely chop the walnuts. Pipe a heaping amount of the cheese mixture into each fig. Roll the tops in chopped walnuts. Top with crispy prosciutto pieces. Stick a frozen grape slice in each.

PROSCIUTTO-WRAPPED FIGS WITH GORGONZOLA AND WALNUTS



Prosciutto-Wrapped Figs with Gorgonzola and Walnuts image

Categories     Appetizer     Broil     Low Carb     Blue Cheese     Fig     Walnut     Prosciutto     Bon Appétit     Kidney Friendly     Wheat/Gluten-Free     Peanut Free     Soy Free     No Sugar Added

Yield Makes 18

Number Of Ingredients 4

9 large fresh black Mission figs, stemmed, halved
18 1x5-inch thin strips prosciutto (about 3 ounces)
3 tablespoons Gorgonzola cheese
18 large walnut pieces, toasted

Steps:

  • Preheat broiler. Cover large rimmed baking sheet with foil. Wrap each fig half with 1 prosciutto strip; place on prepared sheet. Broil until prosciutto chars slightly on edges, about 1 1/2 minutes. Turn figs; broil about 1 1/2 minutes longer, watching closely to prevent burning. Place 1/2 teaspoon Gorgonzola atop each fig half. Top each with walnut piece. Serve warm or at room temperature.

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