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Figs Stuffed with Gorgonzola

Source: © EatingWell Magazine
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Active Time:  40 Minutes
Total Time:  40 Minutes
  16 pieces
Gorgonzola cheese meets dried figs poached in port. 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
Figs Stuffed with Gorgonzola Recipe at
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 to 15 minutes. Set aside until cool enough to handle.

Meanwhile, combine Gorgonzola, cream cheese and rosemary in a small bowl; blend with a fork. Cover and refrigerate until the figs are cooled. Cut 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 © EatingWell Magazine. All rights reserved.
Date Added: 01/01/2008
Nutrition Facts per Serving
Yield:   16 pieces
Calories: 76
Fat. Total: 2g
Protein: 2g
Carbohydrates, Total: 11g
Fat, Saturated: 1g
Fiber: 2g
Cholesterol: 7mg
Sodium: 109mg
% Cal. from Fat: 24%
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