Gorgonzola cheese meets dried figs poached in port in this recipe. The result: a thoroughly elegant holiday appetizer.
Make Ahead Tip: Cover and refrigerate for up to 8 hours.
- 16 dried Mission figs (about 8 ounces)
- 1/2 cup port
- 1 tablespoon balsamic vinegar
- 1/4 cup crumbled Gorgonzola cheese (2 ounces)
- 1/4 cup reduced-fat cream cheese, softened (2 ounces)
- 1 teaspoon chopped fresh rosemary
- 2 ounces sliced prosciutto, trimmed of fat
- Coarsely ground pepper to taste
Snip the stem off each fig and make a crisscross cut two-thirds of the way down to partially open the fig. Trim the base of each fig so it will sit upright when finished.
Place the figs, port and vinegar in a small saucepan; cook, uncovered, over low heat, shaking the pan occasionally, until the figs are plumped and softened and most of the liquid is reduced, 10-15 minutes. Set aside until cool enough to handle.
Meanwhile, combine the Gorgonzola, cream cheese and rosemary in a small bowl; blend with a fork. Cover and refrigerate until the figs are cooled. Cut the prosciutto into 1/4-inch-wide ribbons.
Using a teaspoon, melon baller or small spoon, place a dollop of cheese mixture in the opening of each fig. Garnish each appetizer with a ribbon of prosciutto. Dust with a grinding of pepper.
Recipe reprinted by permission of Publisher. All rights reserved.
nutrition information per serving
76 calories; 2g total fat; 1g total saturated fat; 7mg cholesterol; 109mg sodium; 11g carbohydrates; 2g fiber; 2g protein
These nutrition facts are calculated according to the ingredients listed in this recipe. Any substitutions will change these facts. Although we strive for accuracy, please note that food manufacturers occasionally change their food formulas, which could affect the calculations as shown.
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