Ingredients

The following ingredients have 8 Servings
  • 16 firm but ripe fresh mission figs 
  • 2 oz. gorgonzola cheese, <i>piccante</i> or <i>dolce</i> 
  • Canola oil for grilling 
  • 16 paper-thin slices <i>prosciutto di Parma</i> 
  • Aged balsamic vinegar for drizzling 
  • Extra-virgin olive oil for drizzling 

Instruction

  • Prepare a charcoal or gas grill for direct-heat grilling over medium heat, or preheat a stove-top grill pan over medium heat.
  • Cut two 1-inch-long slits in the shape of an X across the top of each fig. Stuff each fig with about 1⁄2 tsp. of the cheese and press the sides of the fig together to close.
  • Brush the grill rack with canola oil. Place the figs on their sides on the grill rack and cook until they begin to char, 2 to 3 minutes. Using tongs, carefully turn the figs over and continue cooking until the cheese begins to melt, about 2 minutes more.
  • Transfer the figs to a platter. Fold each prosciutto slice and stuff inside, drape over or wrap around a fig. Drizzle a little vinegar and oil over the tops of the figs and serve right away. Makes 16 stuffed figs; serves 8.
  • Adapted from Williams-Sonoma <i>New Flavors for Appetizers,</i> by Amy Sherman (Oxmoor House, 2008).