Stuffed Figs with Prosciutto di Parma

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:

  1. Bring the gorgonzola to room temp and mix it with the parsley and walnuts. Set aside.
  2. Preheat the oven to 450.
  3. Cut an X in the top of each fig, leaving it in-tact at the base.
  4. Using a small spoon, stuff the fig with the cheese mixture.
  5. Bake for 10 minutes until oozy.
  6. While baking, place a few pieces of prosciutto on each plate. Add the gooey figs and eat it. Seriously.
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