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roasted-figs-with-gorgonzola-and-prosciutto-di-parma

Photo by: Joseph De Leo
Comments: 0
 

Recipe

This outrageously delicious recipe has been making the rounds of innumerable restaurant menus for several years now. I haven’t a clue which chef deserves credit for devising such a brilliant appetizer, but it’s a memorable dish. If you’re not a Gorgonzola fan, experiment with other cheeses, such as fresh goat cheese, Stilton, or Humbolt Fog, a firm goat’s-milk cheese with a creamy finish, made in Northern California.

Yield : Makes 8 servings

Ingredients

  • 8 large firm ripe figs, any variety, stems trimmed
  • 8 cubes (about ½ inch) Gorgonzola cheese
  • 8 thin slices prosciutto di Parma
  • 8 radicchio leaves

Directions

1. Preheat the oven to 500°F.

2. Cut an X in the top of each fig, slicing about ½ inch deep. Pull the four corners open and insert a cube of cheese into each fig. Wrap a slice of prosciutto around each of the figs, overlapping the edges. Place the figs in a large baking dish.

3. Roast until the prosciutto is crisp on the edges and the figs are warmed through, 10 to 12 minutes. Place a radicchio leaf on each salad plate, and place a fig in the center of each leaf Serve hot.


© 2004 Marie Simmons
 

Nutritional Information

Nutrients per serving (% daily value)

Nutritional information is based on using 4oz of prosciutto.

107kcal (5%)
70mg (7%)
2mg (3%)
21mcg RAE (1%)
267mg
17mg
6g
10g
2g
13g
16mg (5%)
503mg (21%)
2g (10%)
4g (6%)
0mg (3%)
 

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