Gorgonzola Figs with Balsamic Glaze Recipe

4.5 2 2
Gorgonzola Figs with Balsamic Glaze Recipe
Gorgonzola Figs with Balsamic Glaze Recipe photo by Taste of Home
Publisher Photo

Gorgonzola Figs with Balsamic Glaze Recipe

Read Reviews
4.5 2 2
Publisher Photo
For a fancy, eye-catching appetizer, try these delightful stuffed figs wrapped with prosciutto. —Sarah Vasques, Milford, New Hampshire
MAKES:
16 servings
TOTAL TIME:
Prep: 30 min. Bake: 10 min.
MAKES:
16 servings
TOTAL TIME:
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.
Originally published as Gorgonzola Figs with Balsamic Glaze in Light & Tasty December/January 2008, p35

Nutritional Facts

1 each: 90 calories, 2g fat (1g saturated fat), 9mg cholesterol, 190mg sodium, 15g carbohydrate (11g sugars, 2g fiber), 3g protein. Diabetic Exchanges: 1 fruit, 1/2 fat.

  • 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
  1. For glaze, in a small saucepan, bring vinegar to a boil over medium heat; cook until reduced to about 1/4 cup.
  2. 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.
  3. 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.
Originally published as Gorgonzola Figs with Balsamic Glaze in Light & Tasty December/January 2008, p35

Select the Newsletters that interest you to subscribe

By entering my email and clicking the subscribe button below, I am opting to receive the newsletters I have selected.

Please enter a valid email

You Are successfully subscribed

ERROR! Please try Again


Reviews forGorgonzola Figs with Balsamic Glaze

My Review
Click stars to rate
Loading Image
Any changes to your rating or review will appear where you originally posted your review
Sort By :

Average Rating
MY REVIEW
rellmac User ID: 3519421 170613
Reviewed Jan. 5, 2013

"The balsamic glaze was a bit overpowering in my opinion. And it was a very, very salty appetizer. It was, however, tasty, if you can tolerate and enjoy a salty flavor. I would love to alter it a bit and try them again."

MY REVIEW
Pam888 User ID: 4405383 101870
Reviewed Dec. 6, 2009

"I used fresh figs and these were delicious, although a little expensive to make. All guests loved them."

Loading Image