Roasted Stuffed Fig with Gorgonzola

Name: Roasted Stuffed Fig with Gorgonzola
Cook time: P0Y0M0DT0H25M0.000S
Total time: P0Y0M0DT1H0M0.000S
Yield: 4 servings
Ingredients: 2 red grapes, thinly sliced; 1/2 cup Gorgonzola cheese; 1/2 cup mascarpone cheese; 4 fresh figs; 1/2 cup walnuts; Splash olive oil; 3 slices prosciutto, thinly sliced; Splash red wine vinegar

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Level: Easy

Total: 1 hr (includes freezing time)
Active: 25 min

Yield: 4 servings

Level: Easy

Total: 1 hr (includes freezing time)
Active: 25 min

Yield: 4 servings

Ingredients

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2 red grapes, thinly sliced

1/2 cup Gorgonzola cheese

1/2 cup mascarpone cheese

4 fresh figs

1/2 cup walnuts

Splash olive oil

3 slices prosciutto, thinly sliced

Splash red wine vinegar

Directions

Special equipment:

a disposable pastry bag

Freeze the grape slices until frozen, about 30 minutes.
Preheat the oven to 350 degrees F.
Put the Gorgonzola and mascarpone in a bowl and mix with an electric hand mixer until combined. Fill a disposable pastry bag with the cheese mixture and snip the tip about 1/2 inch from the end.
Remove the top third from each fig and place upright on a small baking sheet. Add the walnuts and roast until the figs are soft and beginning to caramelize and the walnuts are toasty, about 10 minutes.
Heat a saute pan over medium heat and add a splash of olive oil. Add the prosciutto and saute until crispy, about 5 minutes. Add a splash of red wine vinegar and remove from the heat.
Finely chop the walnuts. Pipe a heaping amount of the cheese mixture into each fig. Roll the tops in chopped walnuts. Top with crispy prosciutto pieces. Stick a frozen grape slice in each.