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Roasted Figs with Gorgonzola and Prosciutto di Parma

Updated February 23, 2016
This image courtesy of Joseph DeLeo

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.

Makes8 servings

Cooking Methodroasting

CostInexpensive

Easy

Total Timeunder 30 minutes

OccasionCasual Dinner Party

Recipe Coursehot appetizer

Dietary Considerationegg-free, gluten-free, low carb, peanut free, soy free, tree nut free

Equipmentbaking/gratin dish

Five Ingredients or LessYes

Mealdinner

Taste and Texturecheesy, fruity, salty, savory, sweet

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

Instructions

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.

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