Roasted Stuffed Fig with Gorgonzola

Total Time:
1 hr
Prep:
20 min
Inactive:
30 min
Cook:
10 min

Yield:
4 servings
Level:
Easy

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
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.


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