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.