Just in time for the New Years Eve, we wanted to share a new recipe with you courtesy of BetterEats.com – Figs Stuffed with Gorgonzola. Figs are one of my favorite and this deliciously elegant appetizer screams holiday! Hope you enjoy.
Figs Stuffed With Gorgonzola – from BetterEats.com
Gorgonzola cheese meets dried figs poached in port. The result: a thoroughly elegant holiday appetizer.
|Cook Time||0 min|
|Prep Time||40 min|
- 16 medium figs, dried – about 8 ounces
- 1/2 cup port
- 1 tablespoon vinegar, balsamic
- 1/4 cup cheese, crumbled Gorgonzola – 2 ounces
- 1/4 cup cream cheese, reduced-fat – softened
- 1 teaspoon rosemary, fresh – chopped
- 2 ounces prosciutto – sliced and trimmed of fat
- pepper, black, coarsely ground – to taste
1. Snip the stem off each fig and make a crisscross cut two-thirds of the way down to partially open the fig. Trim the base of each fig so it will sit upright when finished.
2. Place the figs, port and vinegar in a small saucepan; cook, uncovered, over low heat, shaking the pan occasionally, until the figs are plumped and softened and most of the liquid is reduced, 10 to 15 minutes. Set aside until cool enough to handle.
3. Meanwhile, combine Gorgonzola, cream cheese and rosemary in a small bowl; blend with a fork.
4. Cover and refrigerate until the figs are cooled.
5. Cut prosciutto into 1/4-inch-wide ribbons.
6. Using a teaspoon, melon baller or small spoon, place a dollop of cheese mixture in the opening of each fig.
7. Garnish each appetizer with a ribbon of prosciutto. Dust with a grinding of pepper.
Nutritional Information (per serving)