Penn Herb Wellness Guide
Gorgonzola Stuffed California Figs with Prosciutto
Ingredients
- 1 lb prosciutto, sliced thinly
- 16 med fresh (or dried) California figs, stemmed (or dried)
- 3 Tbs soft Gorgonzola cheese
- 1/2 cup seedless raspberry jam, melted
- 1/2 cup white balsamic vinegar
- Fresh thyme leaves, chopped
Directions
- Divide prosciutto into 24 long, thin strips; set aside.
- Starting at stem end, cut figs in half lengthwise, leaving blossom end intact.
- Spoon about 1/2 teaspoon cheese in center of each and press halves back together.
- Wrap each fig with strip of prosciutto and thread onto skewers. Grill over high heat, 5 minutes, turning frequently, until lightly charred on all sides.
- Remove from grill to eight individual serving plates.
- Combine jam and vinegar; mix well and drizzle over figs. Sprinkle with thyme; serve warm.
Nutrition Facts
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The information presented here is for informational purposes only and was created by a team of USregistered dietitians and food experts. Consult your doctor, practitioner, and/or pharmacist for any health problem and before using any supplements, making dietary changes, or before making any changes in prescribed medications. Information expires December 2024.