Roasted Figs With Prosciutto And Gorgonzola Recipes

ROASTED FIGS AND PROSCIUTTO

Roasted Figs and Prosciutto image

Provided by Ina Garten

Time 15m

Yield 10 servings

Number Of Ingredients 3

Ingredients

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.

ROASTED FIGS AND PROSCIUTTO

Roasted Figs And Prosciutto image

Provided by Ina Garten

Categories appetizer

Time 30m

Yield 10 servings

Number Of Ingredients 3

Ingredients

20 large fresh ripe figs (about 1 1/4 pounds)
20 thin slices Italian prosciutto (8 ounces)
Good olive oil

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 in half 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.

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

Ingredients

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 WITH PROSCIUTTO AND GORGONZOLA

Roasted Figs With Prosciutto and Gorgonzola image

Make and share this Roasted Figs With Prosciutto and Gorgonzola recipe from Food.com.

Provided by Terese

Categories Fruit

Time 20m

Yield 4 serving(s)

Number Of Ingredients 7

Ingredients

4 fresh figs
50 g gorgonzola (dolce)
4 slices prosciutto
1 cup rocket
extra virgin olive oil
salt
cracked pepper

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.

PROSCIUTTO CROSTINI AND FRESH FIGS WITH GORGONZOLA

Prosciutto Crostini and Fresh Figs with Gorgonzola image

Creamy Gorgonzola tops fresh figs and crostini with prosciutto.

Provided by Martha Stewart

Categories Food & Cooking Appetizers Finger Food Recipes

Yield Makes 20 of each hors d'oeuvre

Number Of Ingredients 7

Ingredients

1/2 baguette
2 tablespoons extra-virgin olive oil
10 ounces Gorgonzola dolce, room temperature
1/4 pound prosciutto, very thinly sliced and torn into bite-size pieces
Fresh lemon thyme, for garnish
10 fresh figs, halved lengthwise
Fresh tarragon, for garnish

Steps:

Preheat broiler. Cut baguette into 20 slices (each about 1/4 inch thick); transfer to a baking sheet. Brush tops with oil. Broil until golden, 1 to 2 minutes.
When bread is cool enough to handle, spoon 1 teaspoon cheese onto each round. Arrange a piece of prosciutto next to cheese; garnish with lemon thyme.
Spoon about 1 teaspoon cheese onto each fig half; garnish with tarragon.

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

Ingredients

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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