Baked Figs with Prosciutto and Gorgonzola paired with Martini Prosecco

baked figs appetizer

1/4 cup extra-virgin olive oil, plus extra for coating the pan
12 fresh black Mission figs
6 ounces Gorgonzola
6 slices prosciutto, halved lengthwise, trimmed of most excess fat
Salt and freshly ground black pepper
1/4 cup aged balsamic vinegar (at least 5 years)

Preheat the oven to 350°F. Coat a baking sheet with olive oil. Make a shallow
“X” with a sharp knife into the body of each fig.

Roll the gorgonzola into 12 small balls and gently press 1 into each fig. Wrap a slice of prosciutto around each fig 11/2 times, covering the cheese and leaving the top of the fig exposed. Trim away the excess prosciutto (If there are too many layers of it, the fig won’t crisp up.) Arrange the figs, stem end up, on the baking sheet. Drizzle with the olive oil and season with salt and pepper. Bake until the prosciutto is crisp, about 15 minutes.

Arrange on a platter and drizzle with the balsamic vinegar.

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