Prosciutto Wrapped Figs With Gorgonzola And Walnuts Recipes

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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!

GORGONZOLA FIGS WITH BALSAMIC GLAZE



Gorgonzola Figs with Balsamic Glaze image

For a fancy, eye-catching appetizer, try these delightful stuffed figs wrapped with prosciutto. -Sarah Vasques, Milford, New Hampshire

Provided by Taste of Home

Categories     Appetizers

Time 40m

Yield 16 appetizers.

Number Of Ingredients 6

1 cup balsamic vinegar
16 dried figs
1/2 cup crumbled Gorgonzola cheese
8 thin slices prosciutto, halved widthwise
2 teaspoons minced fresh rosemary
1/4 teaspoon pepper

Steps:

  • For glaze, in a small saucepan, bring vinegar to a boil over medium heat; cook until reduced to about 1/4 cup., Cut a lengthwise slit down the center of each fig; fill with 1-1/2 teaspoons cheese. Wrap each with a piece of prosciutto; place on a baking sheet. Sprinkle with rosemary and pepper. , Bake at 425° for 10-12 minutes or until prosciutto is crisp. Serve warm with glaze.

Nutrition Facts : Calories 90 calories, Fat 2g fat (1g saturated fat), Cholesterol 9mg cholesterol, Sodium 190mg sodium, Carbohydrate 15g carbohydrate (11g sugars, Fiber 2g fiber), Protein 3g protein. Diabetic Exchanges

ROASTED FIGS AND PROSCIUTTO



Roasted Figs and Prosciutto image

Provided by Ina Garten

Categories     appetizer

Time 15m

Yield 10 servings

Number Of Ingredients 3

Good olive oil
20 large fresh ripe figs
20 thin slices Italian prosciutto (about 8 ounces)

Steps:

  • Preheat the oven to 425 degrees F.
  • Snip the hard stems off the figs and cut the figs in half lengthwise through the stem. With a small sharp knife, cut the prosciutto lengthwise into inch-wide strips. Wrap a strip of prosciutto around the center of each fig half, with the ends overlapping. Brush with olive oil and arrange cut-side up on a sheet pan.
  • Roast the figs for 10 minutes, until the prosciutto is a little crisp and the figs are warmed through. Serve warm.

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.

PROSCIUTTO-WRAPPED GORGONZOLA WITH ARUGULA



Prosciutto-Wrapped Gorgonzola with Arugula image

Provided by Rozanne Gold

Categories     No-Cook     Cocktail Party     Low Carb     Blue Cheese     Currant     Dried Fruit     Arugula     Summer     Prosciutto     Bon Appétit

Yield Makes 60 pieces

Number Of Ingredients 4

20 paper-thin slices prosciutto
4 ounces fresh baby arugula (about 4 cups)
12 ounces Gorgonzola cheese, crumbled
3/4 cup dried currants

Steps:

  • Working with 1 slice of prosciutto at a time, cut prosciutto crosswise into 3 rectangles. Space prosciutto pieces 2 inches apart on work surface. Arrange 3 arugula leaves side by side atop each prosciutto piece, allowing tops to extend 1 inch over 1 long side of prosciutto. Top each with about 1 teaspoon cheese. Press generous 1/2 teaspoon currants into cheese atop each prosciutto piece. Starting at 1 short end of each prosciutto piece, roll up tightly, jelly-roll style. Transfer to platter. (Can be made 4 hours ahead. Cover rolls tightly and refrigerate.)

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