Prosciutto-Wrapped Figs with Gorgonzola

 

8 ounces fresh figs (about 9 figs)

¼ pound prosciutto (thinly sliced)

4 ounces gorgonzola cheese

2 T. balsamic reduction or aged balsamic vinegar

 

Preheat oven to 375°F. Gently clean figs, remove stem and slice each in half lengthwise.

Stack gorgonzola cheese pieces on each half fig. Wrap fig and gorgonzola with thinly sliced prosciutto all the way around. Arrange on a baking sheet and bake at 375F for 5 minutes, cheese should be soft and prosciutto has begun to crisp. Drizzle with balsamic reduction. For the balsamic reduction: In a saucepan, heat 3 T. good quality balsamic vinegar over very low heat. Cook for 10-15 minutes or until the vinegar has started to thicken.

Notes: This appetizer can be served cold and is just as delicious! Baking the figs for 5 minutes will soften the cheese so it’s just a touch melty and warm the figs. Fresh figs are recommended. You can definitely substitute dried figs, they will be much sweeter and you will need to stuff them with the cheese instead of using half a fig. If making in advance, wait until serving to drizzle with balsamic.