Gorgonzola Figs With Balsamic Glaze 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

GRILLED PROSCIUTTO WRAPPED FIGS STUFFED WITH GORGONZOLA DOLCE

Grilled Prosciutto Wrapped Figs Stuffed with Gorgonzola Dolce image

Provided by Anne Burrell

Categories appetizer

Time 40m

Yield 48 appetizer servings

Number Of Ingredients 6

Ingredients

24 Black Mission figs, cut in half lengthwise
2 cups balsamic vinegar
2 pounds gorgonzola dolce
Crushed red pepper flakes
48 slices prosciutto
Extra-virgin olive oil

Steps:

Preheat the grill to medium-high.
Drizzle each fig half with vinegar and fill each fig center with 1 tablespoon of the cheese. Sprinkle a couple flakes of crushed red pepper on top of the cheese and wrap each fig with a slice of prosciutto. Paint the outside of each fig very lightly with olive oil.
Put the figs on the grill. The idea here is that we want to grill the figs gently to cook the fig all the way through but to still get the char on the outside. Grill the figs on all sides so the prosciutto is starting to become crispy and the fig feels soft when squeezed, 5 to 6 minutes.
Drizzle a couple of drops of balsamic on each and serve. It's figgy delicious!

BAKED FIGS WITH GORGONZOLA AND AGED BALSAMIC VINEGAR

Baked Figs with Gorgonzola and Aged Balsamic Vinegar image

Provided by Food Network

Yield 2 servings

Number Of Ingredients 6

Ingredients

4 large figs cut half
8 teaspoon gorgonzola
2 tablespoons balsamic plus 1 tablespoon balsamic for dressing
1-ounce olive oil
2 ounces mesclun salad
Salt and pepper to taste

Steps:

Cut figs in half, then stuff with a teaspoon of cheese and cover with 2 tablespoons balsamic vinegar. Bake in 350-degree oven until warm, about 3 to 4 minutes. Mix oil and vinegar to make a dressing and toss with the mesclun salad. Season with salt and pepper. Serve the salad on the plate with the figs.

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.

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