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APPETIZER
FINGER FOODS:
Fresh Figs with Gorgonzola and Prosciutto
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Fresh
Figs with Gorgonzola and Prosciutto |
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For fig lovers...
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½
cup |
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crumbled gorgonzola |
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6
small to medium |
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figs, cut into quarters, stems discarded |
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2
Tbs |
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balsamic vinegar |
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2
Tbs |
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walnut oil |
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1/8
tsp |
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kosher salt |
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1/8
tsp |
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pepper |
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8
ounces |
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prosciutto, thinly sliced, cut into 1½ x
5½- inch strips |
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1 |
Place about
½ tsp. 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. |
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2 |
Mix the
vinegar, oil, kosher salt, and pepper together
in a small bowl using a whisk. |
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3 |
To assemble:
Brush each fig with the vinegar mixture and wrap
the bottom portion with a strip of prosciutto. |
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Yield: 24 fig
quarters |
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Cooking Tips |
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*Do ahead tip: The
figs can be assembled up to 1 hour in advance and
covered with plastic wrap. Do not refrigerate. |
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Recipe Source |
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Cocktail Food |
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