Roasted Stuffed Fig with Gorgonzola
- Level: Easy
- Yield: 4 servings
-
- Nutritional Analysis
- Per Serving
- Serving Size
- 1 of 4 servings
- Calories
- 318
- Total Fat
- 25
- Saturated Fat
- 10
- Carbohydrates
- 14
- Dietary Fiber
- 3
- Sugar
- 10
- Protein
- 11
- Cholesterol
- 52
- Sodium
- 602
- Total: 1 hr (includes freezing time)
- Active: 25 min
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.