Info
- Course: Hot Appetizer
- Skill Level: Easy
- Cost: Inexpensive
- Favorited: 23 Times
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Roasted Figs with Gorgonzola and Prosciutto di Parma
Cookbook
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
Nutritional information is based on using 4oz of prosciutto.
107 kcal
7 % daily value
3 % daily value
1 % daily value
267 mg
17 mg
6 g
10 g
2 g
13 g
16 mg
503 mg
2 g
4 g
3 % daily value
