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Gorgonzola Figs with Balsamic Glaze Recipe

Photo by: Taste of Home

“I got this recipe from another couple and tweaked it slightly to suit my family's tastes. It's absolutely wonderful, and everyone loves it,” says Sarah Vasques of Milford, New Hampshire.

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16 Servings
Prep: 30 min. Bake: 10 min.

Ingredients

1 cup balsamic vinegar
16 dried figs
1/2 cup crumbled Gorgonzola cheese
8 thin slices prosciutto, halved widthwise
2 teaspoons minced fresh rosemary
1/4 teaspoon pepper

Directions

For glaze, in a small saucepan, bring vinegar to a boil over medium heat; cook until reduced to about 1/4 cup.
Cut a lengthwise slit down the center of each fig; fill with 1-1/2 teaspoons cheese. Wrap each with a piece of prosciutto; place on a baking sheet. Sprinkle with rosemary and pepper.
Bake at 425° for 10-12 minutes or until prosciutto is crisp. Serve warm with glaze. Yield: 16 appetizers.

Editor's Note: Amber-colored dried figs (labeled Turkish or Calimyrna) are recommended for this recipe. Mission figs, which are black, are smaller and hold less cheese. If large stems are present, remove them before stuffing figs.

Nutrition Facts: 1 stuffed fig with 3/4 teaspoon glaze equals 90 calories, 2 g fat (1 g saturated fat), 9 mg cholesterol, 190 mg sodium, 15 g carbohydrate, 2 g fiber, 3 g protein. Diabetic Exchanges: 1 fruit, 1/2 fat.

Gorgonzola Figs with Balsamic Glaze published in Light & Tasty December/January 2008, p35

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