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Instructions |
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Ripe figs are very soft. This is a good thing. Do not be afraid of over-ripeness. Depending on the size, either half or quarter your ripe figs. You are shooting for something bite-sized.
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With a small spoon, take about 1 tsp of gorgonzola and form into a rough ball. You can use 2 spoons if you don't want to touch the cheese too much. Put the ball of cheese in the middle of the fig quarter/half.
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Separate your prosciutto slices into strips that are roughly 1" wide by 4-6 " long. (Prosciutto does not cut easily. Be patient.) Wrap the prosciutto slice around the fig. It should go around at least twice to hold together well.
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Please do not worry if your figs are not picture perfect. These will disappear faster than you can make them. Sheer heaven.
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Serving
Suggestions |
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Serve as a starter with grilled meats or poultry
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Originally Submitted
7/18/2006
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