This Tuscan inspired appetizer has many variations. We like to make it with prosciutto de Parma, if available, and the Gorgonzola Dulce Latte or Castello Blue, both mild, creamy and delicious blue cheeses. And of course the star of the evening will be the ripe, bursting with flavor figs.
8 ripe figs, cut in half lengthwise
3 oz blue cheese
3 oz prosciutto, cut in 1” x 5’ strips
1 tablespoon fresh mint, finely chopped
Choose fresh, ripe figs and cut them in half lengthwise. Add a half teaspoon of blue cheese to each fig half and wrap with a strip of prosciutto. Some people like to grill the figs at this point to melt the cheese and crisp the prosciutto wrapping. If grilling, brush each fig half with a bit of olive oil, place on medium hot grill or under broiler just until the cheese melts and begins to bubble and the prosciutto turns crisp. We find the combination delicious without benefit of the grill and serve it at room temperature with a sprinkling of fresh mint on each fig half. And don’t forget the Stony Hill White Riesling. Enjoy!