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I’m Mari.
On Marivelous Me! you’ll find recipes, food gifts, food I’ve traveled for and food solutions. Poke around, maybe you’ll find inspiration for something you’re working on. Enjoy! 

recipes
Friday
Jul132012

roasted figs + Gorgonzola + prosciutto

Hilary asked me to make an hors d'oeuvre for our dinner. Initially, I was torn between two: tomato bruschetta and roasted figs. When I asked her if she owned a toaster oven, and the answer was no, I thought the tomato bruschetta won. But she enthusiastically told me she loves figs so I had to make both - and bake the figs in the oven instead. 

I usually see roasted fig recipes with honey as an ingredient but in my opinion, once the figs are roasted, they don't need any additional sweetness. If anything, they could use a little savory to balance them. I can imagine some finely chopped caramelized onions in here too.

With this recipe, not every fig will be wrapped. I like the aesthetic variety on the plate AND people can chose their level of prosciutto-ness. But go for the 8 ounces if you've got a bunch of prosciutto heads coming over.

Roasted Figs with Gorgonzola and prosciutto
serves 4 as hors d'oeuvre

8 figs, rinsed, stem cut
2-3 ounces Gorgonzola cheese or other blue cheese
4-8 ounces sliced Prosciutto, sliced in half lengthwise. 

Preheat oven to 325.

Slice figs in half and arrange in a oven-proof baking pan. Using the back of a teaspoon, press in the center of the figs to create a depression. Fill the depression with cheese. Repeat with remaining figs. 

Wrap every other fig in a strip of prosciutto, making sure to overlap the prosciutto on top. It'll probably take about 2/3 of each strip. Trim extra off. Place the extra on the center of a different fig. Continue until the prosciutto has been used up. 

Bake for 15 minutes or until the cheese has melted. Easy peasy.

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    Response: Classifieds Oldham
    Hey, cheers for your post. Appreciate it All over again. Fantastic.

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