Baked Figs With Gorgonzola And Aged Balsamic Vinegar Food

GORGONZOLA FIGS WITH BALSAMIC GLAZE

Gorgonzola Figs with Balsamic Glaze image

For a fancy, eye-catching appetizer, try these delightful stuffed figs wrapped with prosciutto. -Sarah Vasques, Milford, New Hampshire

Provided by Taste of Home

Categories Appetizers

Time 40m

Yield 16 appetizers.

Number Of Ingredients 6

Ingredients

1 cup balsamic vinegar
16 dried figs
1/2 cup crumbled Gorgonzola cheese
8 thin slices prosciutto, halved widthwise
2 teaspoons minced fresh rosemary
1/4 teaspoon pepper

Steps:

For glaze, in a small saucepan, bring vinegar to a boil over medium heat; cook until reduced to about 1/4 cup., Cut a lengthwise slit down the center of each fig; fill with 1-1/2 teaspoons cheese. Wrap each with a piece of prosciutto; place on a baking sheet. Sprinkle with rosemary and pepper. , Bake at 425° for 10-12 minutes or until prosciutto is crisp. Serve warm with glaze.

Nutrition Facts : Calories 90 calories, Fat 2g fat (1g saturated fat), Cholesterol 9mg cholesterol, Sodium 190mg sodium, Carbohydrate 15g carbohydrate (11g sugars, Fiber 2g fiber), Protein 3g protein. Diabetic Exchanges

PROSCIUTTO WRAPPPED FIGS WITH GORGONZOLA

Prosciutto Wrappped Figs with Gorgonzola image

Easy to make and sure to impress - with a balance of sweet and salty, creamy and crispy - this appetizer is always a hit!

Provided by Lauren

Categories Appetizer

Time 20m

Number Of Ingredients 4

Ingredients

8 ounces fresh figs (about 9 figs)
¼ pound prosciutto (thinly sliced)
4 ounces gorgonzola cheese
2 tablespoons balsamic reduction or aged balsamic vinegar

Steps:

Preheat oven to 375°F. Gently clean figs, remove stem and slice each in half lengthwise.
Stack gorgonzola cheese pieces on each half fig.
Wrap fig and gorgonzola with thinly sliced prosciutto all the way around.
Arrange on a baking sheet and bake at 375F for 5 minutes, cheese should be soft and prosciutto has begun to crisp.
Drizzle with balsamic reduction.

Nutrition Facts : Calories 61 kcal, Sugar 2 g, Sodium 130 mg, Fat 4 g, SaturatedFat 2 g, TransFat 1 g, Carbohydrate 3 g, Fiber 1 g, Protein 2 g, Cholesterol 9 mg, ServingSize 1 serving

BAKED FIGS

Baked Figs image

Here's a nice change from the traditional savory offerings. To keep the flavorful figs warm during your party, serve them in a chafing dish.- Deirdre Cox, Kansas City, Missouri

Provided by Taste of Home

Categories Appetizers

Time 1h

Yield about 1-1/2 dozen.

Number Of Ingredients 6

Ingredients

3/4 pound dried figs
3/4 cup orange juice
1/4 cup orange liqueur
1/8 teaspoon ground cloves
1/4 cup sugar
Whipped cream

Steps:

Preheat oven to 325°. Prick holes in figs with a fork; place in a greased 8-in. square baking dish. In a small bowl, combine orange juice, liqueur and cloves. Sprinkle sugar over figs; pour juice mixture over the top., Bake, uncovered, 45-55 minutes or until tender, basting occasionally with juice mixture. Serve warm with whipped cream.

Nutrition Facts : Calories 71 calories, Fat 0 fat (0 saturated fat), Cholesterol 0 cholesterol, Sodium 2mg sodium, Carbohydrate 17g carbohydrate (13g sugars, Fiber 2g fiber), Protein 1g protein.

PIZZA WITH FIGS, PROSCIUTTO, GORGONZOLA, BALSAMIC, AND ARUGULA

Pizza with Figs, Prosciutto, Gorgonzola, Balsamic, and Arugula image

Provided by Jeanne Thiel Kelley

Categories Cheese Leafy Green Bake High Fiber Dinner Lunch Vinegar Blue Cheese Fig Meat Arugula Summer Prosciutto Party Bon Appétit

Yield Makes 4 servings

Number Of Ingredients 8

Ingredients

Cornmeal (for sprinkling)
1 1-pound package purchased pizza dough
2 cups (generous) crumbled Gorgonzola cheese (about 8 ounces)
6 small fresh figs, cut into 1/4- to 1/3-inch-thick slices
2 tablespoons fig balsamic vinegar, divided
8 thin slices prosciutto (from two 3-ounce packages)
1 tablespoon extra-virgin olive oil
8 cups arugula

Steps:

Preheat oven to 450°F. Sprinkle large rimless baking sheet generously with cornmeal. Roll out dough on floured work surface to 12x10-inch rectangle; transfer to prepared sheet. Sprinkle Gorgonzola over dough. Sprinkle with pepper. Place figs in medium bowl; drizzle 1 tablespoon vinegar over. Set aside.
Bake pizza until crust is golden brown on bottom, 15 to 20 minutes. Immediately drape prosciutto slices over, covering pizza completely. Arrange fig slices atop prosciutto. Bake until figs are just heated through, about 1 minute. Transfer pizza to cutting board. Whisk remaining 1 tablespoon vinegar and oil in large bowl; add arugula. Sprinkle with salt and pepper; toss to coat. Mound salad atop pizza. Cut into pieces and serve.

BAKED FIGS

Baked Figs image

This recipe for baked figs is courtesy of David Tanis and should be used in his Double Duck Breasts recipe, which can be found in his cookbook, "A Platter of Figs and Other Recipes."

Provided by Martha Stewart

Categories Food & Cooking Dinner Recipes Dinner Side Dishes

Number Of Ingredients 3

Ingredients

12 sprigs thyme
24 ripe figs, halved lengthwise
Olive oil

Steps:

Preheat oven to 400 degrees.
Place thyme sprigs in the bottom of a medium shallow baking dish. Place figs, cut side up, in baking dish and drizzle with olive oil.
Transfer to oven and bake until figs are puffy and juicy, about 20 minutes. Serve warm or at room temperature.

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Web Oct 11, 2020 6 fresh figs wash and pat dry 120 grams gorgonzola ½ cup or goats cheese/stilton 2 tablespoons olive oil ⅛ teaspoon thyme dried 2 …
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Baked Figs With Gorgonzola And Aged Balsamic Vinegar Food

GORGONZOLA FIGS WITH BALSAMIC GLAZE

For a fancy, eye-catching appetizer, try these delightful stuffed figs wrapped with prosciutto. -Sarah Vasques, Milford, New Hampshire

PROSCIUTTO WRAPPPED FIGS WITH GORGONZOLA

Easy to make and sure to impress - with a balance of sweet and salty, creamy and crispy - this appetizer is always a hit!

BAKED FIGS

Here's a nice change from the traditional savory offerings. To keep the flavorful figs warm during your party, serve them in a chafing dish.- Deirdre Cox, Kansas City, Missouri

PIZZA WITH FIGS, PROSCIUTTO, GORGONZOLA, BALSAMIC, AND ARUGULA

BAKED FIGS

This recipe for baked figs is courtesy of David Tanis and should be used in his Double Duck Breasts recipe, which can be found in his cookbook, "A Platter of Figs and Other Recipes."

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