Roasted Figs with Gorgonzola and Prosciutto di Parma

Name: Roasted Figs with Gorgonzola and Prosciutto di Parma
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

Chef

Marie Simmons

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Cookbook

Fig Heaven: 70 Recipes for the World's Most Luscious Fruit

Published by William Morrow

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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.