Roasted Figs with Gorgonzola and Prosciutto di Parma
Published by William Morrow
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.
Total Timeunder 30 minutes
OccasionCasual Dinner Party
Recipe Coursehot appetizer
Dietary Considerationhot appetizer
Five Ingredients or LessYes
Taste and Texturecheesy, fruity, salty, savory, sweet
- 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
Preheat the oven to 500°F.
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.
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