Gorgonzola Stuffed California Figs with Prosciutto
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Serves: 8
 
Ingredients
  • 1 lb. prosciutto, sliced very thin
  • 16 dried or fresh California figs, stems removed
  • 3 Tblsp soft Gorgonzola cheese ½ cup seedless raspberry jam, melted
  • ½ cup white balsamic vinegar
  • fresh thyme leaves, chopped
Instructions
  1. Divide prosciutto into 16 strips, each about ½-inch wide by 6 inches long; set aside.
  2. Starting at stem end, cut figs in half lengthwise, leaving blossom end intact.
  3. Press ½ teaspoon cheese in center of each and press back together.
  4. Wrap each fig with a strip of prosciutto and thread onto wooden skews. Grill over high heat, 5 minutes, turning frequently, until lightly charred on all sides. Remove from grill to serving plates.
  5. Combine jam and vinegar; mix well and drizzle over figs. Sprinkle with thyme. Serve warm.
Notes
Recipe & photo courtesy: California Fig Advisory Board
Recipe by Culinary Thymes at https://www.culinarythymes.com/get-figgy-gorgonzola-stuffed-california-figs-with-prosciutto/