Prosciutto Wrapped Gorgonzola Figs W Balsamic Glaze Recipes

GORGONZOLA FIGS WITH BALSAMIC GLAZE

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.

GRILLED PROSCIUTTO WRAPPED FIGS STUFFED WITH GORGONZOLA DOLCE

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!

PROSCIUTTO WRAPPED ENDIVE AND RADICCHIO WITH BALSAMIC-FIG REDUCTION

Steps:

• Preheat a grill pan over medium-high heat.
• Season the quartered pieces endive and readicchio with salt and pepper. Wrap each section with a half slice of ham. Brush the wrapped sections with extra-virgin olive oil and grill 7 to 8 minutes, turning every couple of minutes, until ham is crispy and lettuce sections are tender.
• Place figs and vinegar in a pot and bring to a boil, then reduce heat to simmer. Reduce the vinegar down to a few tablespoons, until the fig pieces are soft and vinegar is thick, 5 to 7 minutes.
• Arrange the lettuce on individual plates or a serving dish and spoon the fig and balsamic reduction over the lettuce, drizzling back and forth over the plate.

PROSCIUTTO-WRAPPED GORGONZOLA FIGS W/ BALSAMIC GLAZE

Steps:

• Figs: 1. Preheat oven to 425 degrees fahrenheit 2. Half each piece of prosciutto lengthwise 3. Cut a lengthwise slit down each fig 4. Fill each fig with 1.5 teaspoons of gorgonzola cheese 5. Wrap each stuffed fig with one piece of prosciutto 6. Place figs on baking sheet and sprinkle with finely chopped rosemary and pepper 7. Bake for 10-12 minutes 8. While figs are in the oven, pour balsamic vinegar into a small saucepan and reduce to 1/3 cup 9. Remove figs from the oven, place on serving platter, drizzle with balsamic glaze and serve warm!

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.

FIG, PROSCIUTTO, GORGONZOLA SALAD

Steps:

• Combine first 4 ingredients in a small saucepan; bring to a boil.
• Reduce heat, and simmer until reduced to 1/4 cup (about 8 minutes). Cool.
• Heat a large nonstick skillet over medium-high heat.
• Add prosciutto; sauté 3 minutes or until lightly browned.
• Arrange 4 fig halves on each of 6 salad plates.
• Divide prosciutto evenly over servings. Sprinkle each serving with 2 tablespoons cheese; drizzle with 2 teaspoons balsamic reduction.
• Serve immediately.

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.