Grilled Prosciutto Wrapped Figs Stuffed With Gorgonzola Dolce Recipes

GRILLED PROSCIUTTO WRAPPED FIGS STUFFED WITH GOAT CHEESE

Steps:

• Preheat the grill and brush with a grill brush to remove any excess crud and fat. After brushing, run an oiled towel over the grates to pick up any loosened crud or soot.
• Drizzle each fig half with vinegar and fill each fig center with goat cheese. Sprinkle a couple flakes of crushed red pepper, if using, on top of the goat 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 a cooler spot of the preheated 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, about 5 to 6 minutes.
• While the figs are grilling, in a large bowl, toss the arugula with a little extra-virgin olive oil, some balsamic vinegar and the Parmigiano-Reggiano. Taste, and add salt, if needed. Arrange on individual serving plates or a serving platter and top with the figs. Drizzle a couple of drops of balsamic on each fig and serve.
• Its figgy delicious!

PROSCIUTTO WRAPPED GORGONZOLA STUFFED FIGS

Steps:

• Cut slits in the sides of the figs, stuff each with a teaspoon of the gorgonzola and wrap with the prosciutto.
• Bake in a preheated 400F/200C oven until the just cheese starts to melt, about 3-5 minutes.

PROSCIUTTO-WRAPPED FIGS WITH GORGONZOLA AND WALNUTS

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.

GRILLED PROSCIUTTO-WRAPPED FIGS WITH BLUE CHEESE AND PECANS

Steps:

• Place 12 skewers (4 inches each) in water to soak for at least 10 minutes. Heat a grill pan over medium-high heat.
• Slice the figs through the center vertically without cutting all the way through. Carefully open each fig, and place a slice of cheese and a pecan piece inside each. Gently squeeze figs to enclose the cheese. Wrap figs horizontally with a strip of proscuitto and skewer to secure. Brush the figs with oil and place on the grill. Cook, just until grill marks begin to appear, about 1 1/2 minutes. Turn and repeat with opposite side.
• Transfer to a serving platter, and lightly drizzle with honey. Serve warm or at room temperature.

ROASTED FIGS WITH PROSCIUTTO AND GORGONZOLA

Steps:

• Heat oven to 200oC.
• Make a small cut at the top of each fig and push in a little piece of gorgonzola. Wrap each fig in a slice of prosciutto.
• Bake in the oven for 15 minutes. The cheese will melt and the prosciutto will be crisp.
• Serve immediately on rocket leaves dressed in olive oil and salt, and finish with a little finely cracked pepper.

FRESH FIGS STUFFED AND WRAPPED WITH PROSCIUTTO

Steps:

• Mix filling ingredients together.
• Slice a small incision at the base of each fig. I place an eighth of mixture in each fig.
• Gentle wrap each fig so each is nestled holding in the stuffing.