There is really nothing quite like fresh figs combined with gorgonzola. Add prosciutto and a balsamic vinaigrette and that just makes this appetizer over-the-top delicious. The figs should be ripe, but not too soft.
Yield: 24 appetizers
Prep Time: 20 minutes
1/2 cup crumbled gorgonzola
6 small to medium figs, cut into quarters, stems discarded
2 Tablespoons balsamic vinegar
2 Tablespoons walnut oil
1/8 teaspoon kosher salt
1/8 teaspoon pepper
8 ounces prosciutto, thinly sliced, cut into 1½ x 5½- inch strips
1. Place about 1/2 teaspoon of the Gorgonzola on each fig quarter, pressing gently into the bottom portion of each piece. Place the figs on a parchment paper-lined baking sheet.
2. In a small bowl, whisk together vinegar, oil, kosher salt, and pepper.
3. To assemble: Brush each fig with the vinegar mixture and wrap the bottom portion with a strip of prosciutto (the prosciutto should act like a blanket holding the gorgonzola in place, allowing it to peek out the top). Move the figs to a platter and serve.
*Do ahead tip: The figs can be assembled up to 1 hour in advance and covered with plastic wrap. Do not refrigerate.