Updated Thursday, October 11th, 2007
Total Time: 20
Yield: 2 dozen stuffed figs
Super-easy, super-impressive, and super-fast -- what more could you ask? We like this recipe's sweet, salty, piquant combination, but feel free to use your own favorite soft cheese, such as fresh goat's-milk or ricotta.
Cut an "x" into the top of each fig, slicing three-quarters of the way to the bottom. Stuff each fig with a piece of prosciutto. (Lay a square on top of the fig and push down gently on the center of the square, into the fig.) Spoon 1 teaspoon Gorgonzola into center of prosciutto. Repeat with each fig.
In this issue: Summer Off the Beaten Path
Comments maybe edited for length and clarity.
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