This is something similar, but stuffed.
Figs Stuffed with Gorgonzola
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Serves 16
Here is a very elegant and delicious appetizer.
16 dried Mission figs (about 8 oz.)
1/2 cup port
1 Tbs. balsamic vinegar
1/4 cup crumbled Gorgonzola cheese (2 oz.)
1/4 cup reduced-fat cream cheese, softened (2 oz.)
1 tsp. chopped fresh rosemary
2 oz. sliced prosciutto, trimmed of fat
Coarsely ground pepper, to taste
Snip the stem off each fig and make a crisscross cut two-thirds of the way down to partially open the fig. Trim the base of each fig so it will sit upright when finished. Place the figs, port, and vinegar in a small saucepan. Cook uncovered over low heat, shaking the pan occasionally, until the figs are plumped and softened and most of the liquid is reduced, about 10 to 15 minutes. Set figs aside until cool enough to handle.
Meanwhile, combine Gorgonzola, cream cheese, and rosemary in a small bowl. Cover and refrigerate until the figs are cooled. Cut prosciutto into _-inch-wide ribbons. Place a dollop of cheese mixture in the opening of each fig. Garnish each appetizer with a ribbon of prosciutto. Dust with a grinding of pepper.
Eating Well Magazine, Fall 2002
rosciutto-Wrapped Figs W/ Gorgonzola&Walnuts