By Gillian Nadel
When I was younger, I loved blue cheese dressing. The creamier the better. Throw it on top of a wedge of iceberg lettuce and I was in heaven. I was also three.
What? I was sophisticated for my age.
I’ve matured (slightly) but have never grown out of my love for the stinky cheese. But rather than use the stuff from the bottle to disguise my lettuce, I’ve experimented with new ways to add hunks of the cheese into dishes. Blue cheese tarts? Yes, please. Crumbled into salads, stuffed into a burger or in my olive in a dirty martini…the list goes on.
When my mom served these delicious Prosciutto Wrapped Figs Stuffed with Blue Cheese hors d’œuvres, it was love at first bite. I can’t resist the saltiness of the prosciutto and cheese against the sweet fig in this elegant and incredibly simple summer dish! Once the figs are stuffed and wrapped, they go on the grill (or do this in your oven) for about 4 minutes so that the prosciutto begins to crisp and the cheese slightly melts.
Though the ingredients can get pricey, these bites are rich so you won’t need to serve many of them to make a big impact. I wowed friends with this dish and served them with red wine during cocktail hour.
Even the blue cheese naysayers were won over…and it had nothing to do with the amount of red wine consumed.
Prosciutto Wrapped Figs Stuffed with Blue Cheese
What You Need:
8 large figs, halved lengthwise
1/2 cup blue cheese, cut into chunks
8 slices prosciutto, thinly sliced, cut in half lengthwise
extra-virgin olive oil, for brushing
freshly ground black pepper and sea salt
Cut the figs lengthwise. Place one cube of cheese on the fig. The cheese should cover the seeded area. Cut prosciutto lengthwise and wrap a prosciutto slice around each fig half, so that the cheese is covered.
Brush the fig with olive oil for grilling. Grill figs for about 2 minutes per side, or until prosciutto begins to crisp and cheese starts to melt. Season with salt and pepper to taste.
If you don’t have a grill, roast these in the oven for about 8 minutes at 400 degrees or crisp them in your frying pan. Serve warm as an hors d’œuvre or an appetizer. Makes 16 figs.
Don’t like that? Try This: If you don’t share my blue cheese addiction, try this recipe with goat cheese!Print This Recipe