If you make nothing else from this blog, make this (and now, while figs are in season!).
While visiting with my parents this weekend, my mom whipped up a little fig snack with these very same ingredients (minus the prosiutto), and it was delicious. And then, Sunday morning, I was thumbing through Mario Batali’s Molto Italiano (I have a goal to cook more from my multitudes of cookbooks!), and was super excited to see this recipe. This recipe is like a hug on a plate. Eat it now!
Stuffed Figs with Prosciutto di Parma
Serves 4 (as appetizer)
Recipe by Just the Tip / Inspired by my mom and mario batali’s molto italiano
Here’s what I used:
- 12 fresh figs (the bigger they are, the easier to stuff…mine were mini though)
- 1/2 cup fresh minced parsley
- 2 tbsp chopped walnuts, plus a little extra for garnishing
- 4 oz gorgonzola cheese
- 8 oz prosciutto di parma (don’t even think about using domestic prosciutto…trust me)
Here’s what I did:
- Bring the gorgonzola to room temp and mix it with the parsley and walnuts. Set aside.
- Preheat the oven to 450.
- Cut an X in the top of each fig, leaving it in-tact at the base.
- Using a small spoon, stuff the fig with the cheese mixture.
- Bake for 10 minutes until oozy.
- While baking, place a few pieces of prosciutto on each plate. Add the gooey figs and eat it. Seriously.
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