Return to Content

Figs Stuffed with Gorgonzola and Prosciutto

Figs Stuffed with Gorgonzola and Prosciutto
0 votes, 0.00 avg. rating (0% score)
by in Nov 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.

Ingredients:

  • 2 dozen ripe, fresh figs
  • 4 to 5 thin slices prosciutto, cut into 2-by-2-inch squares
  • 3 ounces Gorgonzola dolce

Instructions:

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.

Updated Thursday, October 11th, 2007

Bring New England Home Get a 1 year of Yankee Magazine for only $10!

In this issue: 
  • 80 Gifts New England Gave to America
  • 7 Scenic Wonders of Fall
  • The Mother of Good Cooking: Fannie Farmer
Subscribe Today

Browse Similar Recipes

No comments yet.

Leave a Reply

We reserve the right to remove or edit comments that are offensive or disrespectful to our readers and/or writers, cannot be verified, lack clarity, or contain profanity. Your comments may be republished by Yankee Magazine across multiple platforms.

Register Sign In

©2015, Yankee Publishing Inc. All Rights Reserved.
Yankee Publishing Inc., | P.O. Box 520, Dublin, NH 03444 | (603) 563-8111