A bundle of contrasting tastes and textures

Gorgonzola and Prosciutto Figs

4 ripe figs

4 slices thinly sliced prosciutto

4 long sage leaves

60 g gorgonzola dolce, cut into 4 pieces

PREHEAT the oven to 200?C.  Slice the figs into quarters without cutting through to the base and prise them slightly open.  

Place a sage leaf in the middle of each fig with a cube of gorgonzola. Using the palm of your hand, gently cup the fig around the filling. Wrap a slice of prosciutto around the fig and secure with a toothpick.  

Place figs on a tray lined with baking paper and bake for 10

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