Easy Holiday Appetizer: Figs Stuffed With GorgonzolaBrooke McLay
The perfect recipe, I was once told, combines the flavors of sweet, savory, salty and bitter all in one. Such being said, this beautifully simple recipes for Figs Stuffed with Gorgonzola, from Better Eats, is practically perfect in every way. The holiday season arrives with multiple opportunities to host parties, dive into dainty little appetizers, and pull together decadent eats. What better way to do all three than with this easy, flavorful recipe? Try preparing it the night before your party to save on prep time. The final product stores up to 24 hours in the fridge, and will be ready to serve whenever you are!
Figs Stuffed With Gorgonzola
Gorgonzola cheese meets dried figs poached in port. The result is a thoroughly elegant holiday appetizer which pairs perfectly with any holiday party.
16 medium figs, dried – about 8 ounces
1/2 cup port
1 tablespoon vinegar, balsamic
1/4 cup cheese, crumbled Gorgonzola – 2 ounces
1/4 cup cream cheese, reduced-fat – softened
1 teaspoon rosemary, fresh – chopped
2 ounces prosciutto – sliced and trimmed of fat
pepper, black, coarsely ground – 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 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 courtesy Better Eats