It’s fig season in California! These tasty little morsels are marvelous on their own, included in a bake good, or turned into jam and spread on toast. My favorite way, though, is topped with a tangy cheese like goat or gorgonzola. It would be an easy addition to a cheese plate if I were one of those classy ladies who had cocktail parties instead of ones that involve forties of Miller Highlife.
What you see here is a decadent appetizer, but is actually much simpler than it appears. Gorgonzola stuffed figs wrapped in prosciutto are the delicious meeting of the mild sweetness of the figs, the creamy bite of gorgonzola, and salty fat of prosciutto. It’s perfect. I’d say trust me, but you can easily try it for yourself.
Gorgonzola Figs Wrapped in Prosciutto
- Gorgonzola cheese
Wash the figs and slice the stems off at the peak of the fig. Then, using a sharp knife, cut an X into the cut fig, about halfway into the fruit.
Take a crumble of gorgonzola cheese, more or less depending on your preference. Stuff it into the X in one of the figs, pushing it down into the fruit. Do the same to the rest of the figs.
Once all the figs have been stuffed, tear off a slice of proscuitto that’s about the same height as the fig and big enough to wrap around. If the proscuitto piece isn’t big enough, you can put several pieces around the fig to cover it in the same way. The proscuitto should be sticky enough that no toothpicks will be necessary. If you like a lot of proscuitto, feel free to wrap a couple of layers around the figs.
Place the figs on a baking tray in a way that they will be evenly cooked under the broiler. Pop them in, and keep a close eye on them. They’ll likely cook for approximately five minutes, but look for the gorgonzola cheese to be melted and the top of the prosciutto to be lightly browned. Then, simply wait for them to cool and enjoy!