Gorgonzola Figs With Balsamic Glaze Food

GORGONZOLA FIGS WITH BALSAMIC GLAZE

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.

BAKED FIGS WITH BALSAMIC

Steps:

• Slice the figs in half lengthways and place on a baking tray cut side up.
• Spoon about half a teaspoon of balsamic onto each fig, trying not to let too much run onto the baking tray.
• Roast at 230c for about 7 minutes - until the figs are hot through, but not dried or shriveled. Take them out of the oven and sprinkle with salt and pepper to taste.

BALSAMIC FIG GLAZED CHICKEN

Steps:

• Preheat oven to 425 degrees F. Spray an 8x8'' baking dish with non-stick cooking spray and set aside.
• Prepare Glaze: Melt butter in a small saucepan over medium heat. Add shallots and season with 1/4 teaspoon salt. Sauté until soft and translucent, about 3-4 minutes. Add in garlic and sauté until fragrant, 30 seconds- 1 minute. Add in fig preserves, honey, balsamic vinegar and sprig of thyme. Increase heat to bring mixture to a boil and immediately reduce heat to maintain a simmer. Simmer, stirring occasionally, until thickened and reduced by half, about 10-12 minutes. Use tongs to remove thyme sprig and discard.Optional for smoother glaze: Use an immersion blender (or transfer glaze to a stand blender) and puree until smooth.
• Meanwhile, season chicken: Place chicken on a clean work surface and pat the chicken dry. Season both sides of the chicken generously with salt and pepper. Transfer chicken to the prepared baking dish (they should fit snugly). Spoon the reduced glaze over the chicken, using the back of a spoon to evenly coat and distribute the glaze. Add 4 remaining sprigs of thyme to the pan.
• Roast: Transfer the baking dish to the oven. Bake (basting the chicken with the glaze once during cooking), for 35-40 minutes or until the juices run clear and chicken is cooked through (internal temperature of 165 degrees F. Remove from oven and let chicken rest 5 minutes. Optional: Switch oven to broil during last 3-4 minutes of baking for a more golden brown chicken. Watch the chicken carefully as it can burn easily!!
• Serve: Garnish chicken with fresh thyme, walnuts and cheese if using. Enjoy!

FIGS STUFFED WITH GORGONZOLA

Steps:

• Snip the stem off each fig and make a crisscross cut two-thirds of the way down to partially open the fig. Trim the base of each fig so it will sit upright when finished.
• Place the figs, port and vinegar in a small saucepan; cook, uncovered, over low heat, shaking the pan occasionally, until the figs are plumped and softened and most of the liquid is reduced, 10 to 15 minutes. Set aside until cool enough to handle.
• Meanwhile, combine Gorgonzola, cream cheese and rosemary in a small bowl; blend with a fork. Cover and refrigerate until the figs are cooled. Cut prosciutto into 1/4-inch-wide ribbons.
• Using a teaspoon, melon baller or small spoon, place a dollop of cheese mixture in the opening of each fig. Garnish each appetizer with a ribbon of prosciutto. Dust with a grinding of pepper.

BAKED FIGS WITH GORGONZOLA AND AGED BALSAMIC VINEGAR

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.

GRILLED PROSCIUTTO WRAPPED FIGS STUFFED WITH GORGONZOLA DOLCE

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!

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

PROSCIUTTO WRAPPPED FIGS WITH GORGONZOLA

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.