When you read my post “Figs” (link below), you’ll see I’ve written about the addition to our garden of our new fig tree. We’re hoping that in the not too distant future, we will be able to run out to the front yard to get some figs before the squirrels get them first! The combination of figs, Gorgonzola and proscuitto is truely fabulous. You can easily make this into a crostini topping by brushing slices of baguette with EVO, toasting in the oven until golden; cool then spread with Gorgonzola Dolce, top with a proscuitto wrapped fig quarter then drizzle with the “dressing”. Something I like to do is to serve the figs on salad leaves and serve as a salad either before a meal or as a main course salad. Figs, when they are in season are a gift from Mother Nature!
Makes 24 appetizers
6 figs, quartered
Mild Gorgonzola, such as Gorgonzola Dolce or Piquante
2 Tbsp. balsamic vinegar
2 Tbsp. EVO
Sea salt or Kosher salt to taste
1/8 tsp. freshly ground black pepper
8 oz. Italian prosciutto, thinly sliced
Place some Gorgonzola on each fig quarter, pressing gently . Place the figs on a paper towel lined rimmed baking sheet.
In a small bowl, combine the vinegar, EVO, salt and black pepper with a whisk.
To assemble:
Wrap a strip of prosciutto around a fig quarter, partly enclosing the Gorgonzola. Arrange the figs on a serving platter; drizzle with a small amount of the “dressing” and serve. You can assemble the figs 1 hour ahead of time, cover with plastic wrap and leave at room temperature and drizzle with the “dressing” just before serving.
