Recipe courtesy of Anne Burrell

Roasted Stuffed Fig with Gorgonzola

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  • Level: Easy
  • Total: 1 hr (includes freezing time)
  • Active: 25 min
  • Yield: 4 servings
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Special equipment:
a disposable pastry bag
  1. Freeze the grape slices until frozen, about 30 minutes.
  2. Preheat the oven to 350 degrees F.
  3. 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.
  4. 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.
  5. 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.
  6. 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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