Prosciutto-Wrapped Figs

December 8, 2017
Created by Harmons
15-20 minutes
Serves 4-6
  • 16 dried Mission figs
  • 1/2 cup port
  • 1 Tbsp balsamic vinegar
  • 2 oz crumbled Gorgonzola cheese, divided
  • 8 oz sliced prosciutto
  • 1 tsp minced fresh rosemary
  • Wooden skewers
  • Freshly ground black pepper

In a small saucepan over medium heat, add figs, port, and vinegar and cook until figs are plump and softened and most of liquid is reduced, 10-15 minutes. Set aside until cool. Transfer figs to paper towels to dry.

On a work surface place, add 1 piece of prosciutto. Place 1 fig at one end of prosciutto slice. Add a crumble of Gorgonzola and a sprinkle of rosemary and roll up prosciutto and place seam-side down on a plate. Impale with a wooden skewer, top with more Gorgonzola and season with black pepper. Repeat with remaining figs.