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8 black mission figs, fresh or reconstituted <\/span><\/p>\n 1\/2-C. blue cheese, cubed <\/span><\/p>\n 8 thin slices prosciutto, cut in half <\/span><\/p>\n 2 T. extra-virgin olive oil <\/span><\/p>\n Gray salt <\/span><\/p>\n Freshly ground black pepper <\/span><\/p>\n \u00c2\u00a0<\/span><\/span><\/p>\n Preheat a grill pan to a medium heat.\u00c2\u00a0 <\/span>Cut the figs in half and place a cube of blue cheese inside each half.\u00c2\u00a0 <\/span>Wrap the prosciutto around each fig half, making sure to cover the cheese. The ends of the\u00c2\u00a0 <\/span>prosciutto should overlap.\u00c2\u00a0 <\/span>Drizzle with olive oil.\u00c2\u00a0 <\/span>Grill each piece until the prosciutto begins to color and crisp (about 2 minutes on each side).\u00c2\u00a0 <\/span>Remove from the grill and place on a platter.\u00c2\u00a0 <\/span>Season with Gray salt and pepper. Serve warm. Chef’s note: The key is to grill the prosciutto quickly leaving the blue cheese slightly melted with the inner part of the fig cool in temperature. <\/span><\/span><\/p>\n","protected":false},"excerpt":{"rendered":" \u00c2\u00a0 8 black mission figs, fresh or reconstituted 1\/2-C. blue cheese, cubed 8 thin slices prosciutto, cut in half 2 T. extra-virgin olive oil Gray salt Freshly ground black pepper \u00c2\u00a0 Preheat a grill pan to a medium heat.\u00c2\u00a0 Cut the figs in half and place a cube of blue cheese inside each half.\u00c2\u00a0 Wrap the prosciutto around each fig half, making sure to cover the cheese. The ends of the\u00c2\u00a0 prosciutto should overlap.\u00c2\u00a0 Drizzle with olive oil.\u00c2\u00a0 Grill each…<\/p>\n