Sunday, October 7, 2007

Prosciutto-Wrapped Figs Stuffed with Blue Cheese

Got this one from Cooking Light. The original recipe can be found at this link:

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.


Ms. Huis Herself said...

This one sounds delicious... I'll have to try it even though Mr. Kluges isn't huge on bleu cheese.

Pusher said...

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.