My guess is that many of you have had some version of this recipe, whether it’s with a pear, a date, even a shrimp. It’s a classic and I can’t think of a better way to enjoy a seasonal fig.
Fig season is around the corner. It’s a great excuse to get outside and fire up the grill.
But this is an adaptable recipe that, until a fresh fig can be plucked from a tree or picked up at the market, can be made with dried figs. In fact, California produces 100% of the nation’s dried figs. Plus, Enjoy! -alyce eyster
But this is an adaptable recipe that, until a fresh fig can be plucked from a tree or picked up at the market, can be made with dried figs. In fact, California produces 100% of the nation’s dried figs. Plus, Enjoy! -alyce eyster
Gorgonzola Stuffed California Figs with Prosciutto
Author: California Fig Advisory Board
Prep Time:
Cook Time:
Total Time:
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
- Divide prosciutto into 16 strips, each about ½-inch wide by 6 inches long; set aside.
- Starting at stem end, cut figs in half lengthwise, leaving blossom end intact.
- Press ½ teaspoon cheese in center of each and press back together.
- 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.
- Combine jam and vinegar; mix well and drizzle over figs. Sprinkle with thyme. Serve warm.
Notes
Recipe & photo courtesy: California Fig Advisory Board
Spring Food Festival Alert & Update!
It’s festival time in Texas! So head for the hills, the beach or north to Dallas for fun foodie times. Here’s what’s going on soon:
Texas Hill Country Wine & Food Festival takes place March 31-April 1. Events of note: the Craft Beer & Cheese tasting and Cured: A Charcuterie & Wine Tasting. Plus you can rub shoulders with an actor at Star Power: An Evening with Kyle MacLachlan and Animal Restaurant.
The Galveston Island Food & Wine Festival happens April 14-17. Don’t miss the Spanish wine pairing dinner featuring chef and sommelier Peter Garcia of Houston’s El Meson cooking eight tasting courses of traditional and contemporary Spanish food at the Hotel Galvez on April 15, 7 pm.
And later in April, the Dallas Wine & Food Festival is April 27-May 1. Great food and ambiance come together at the Rising Stars Chefs’ Dinner at the Nasher Sculpture Center on April 28. And the chef demos at Entertaining with Style on Saturday are always fun.
Also April 27-May 1, but in the Houston area is the Grand Wine & Food Affair. Enjoy events like the Grand Tasting, Sienna Sip & Stroll and Bistro Brunch.
Thanks for stopping by. Here's to great food and good thymes! -