Figs Stuffed With Gorgonzola and Prosciutto

stuffed figs
Sam Jones/Quinn Brein


2 dozen ripe, fresh figs
4 to 5 thin slices prosciutto, cut into 2-by-2-inch squares
3 ounces Gorgonzola dolce


Cut an “x” into the top of each fig, slicing three-quarters of the way to the bottom. Stuff each fig with a piece of prosciutto. (Lay a square on top of the fig and push down gently on the center of the square, into the fig.) Spoon Gorgonzola into center of prosciutto. Repeat with each fig.


2 dozen stuffed figs

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