Got this one from Cooking Light. The original recipe can be found at this link:
http://find.myrecipes.com/recipes/recipefinder.dyn?action=displayRecipe&recipe_id=1197143
I haven't had any luck actually finding fresh black mission figs, so I've used whatever dried figs I could find and rehydrated them a bit with near boiling water. I've also done this in the oven instead of on the grill. Just put them on a cookie sheet in a 400 degree oven for 10 minutes or so.
12 large fresh black Mission figs, trimmed
2 ounces blue cheese, cut into 12 cubes object
2 ounces thinly sliced prosciutto, cut into 12 strips
1/4 cup balsamic vinegar
2 tablespoons honey
1/8 teaspoon freshly ground black pepper
Dash of salt
Cooking spray
Cut each fig in half, cutting to, but not through, base of fig. Place 1 cube of cheese inside each fig; gently close to seal. Wrap one prosciutto strip around each fig.
Combine vinegar and next 3 ingredients (through salt) in a small saucepan; bring to a boil. Reduce heat, and simmer until thick, about 10 minutes. Cool.
Place figs on grill rack coated with cooking spray; grill 6 minutes, turning occasionally, until prosciutto is crisp. Drizzle each fig with balsamic syrup.
This should serve 6.
It's Time
1 year ago
2 comments:
This one sounds delicious... I'll have to try it even though Mr. Kluges isn't huge on bleu cheese.
The salty/tangy/creamy nature of bleu cheese sets of the sweet richness of the figs and honey beautifully. (My mouth is watering just thinking about these — they're so decadently good.) Recommendation for Mr. Kluges: maybe try domestic blues like Maytag or Point Reyes. They tend to be a little creamier and a little less intense and salty. Or if he really doesn't like bleus, you can always use a substitute cheese just for his — a peppered, semi-soft goat cheese or sheep's milk feta come to mind as having some similar qualities.
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