Saturday, June 23, 2012

Baked Prosciutto Wrapped Figs Stuffed with Blue Cheese and a Balsamic Reduction

Some of you may or may not remember the amazing birthday dinner my foodie friend made for me a few months ago. Well if you can recall, one of the appetizers she made me consisted of Prosciutto Wraped Figs Stuffed with Blue Cheese and they were absolutely friggan fantastic. At the time she couldn't find fresh figs, only dried, but they were still SOOOOOO good. So now that I had my hands on fresh figs, how fitting would it be to try and replicate what she did and add a little spin.

Continuing on with my New Food Challenge #6: Fresh Figs. This recipe is as easy as Goat Cheese Stuffed Figs with Honey, however I find them so much more rich that I could only handle 2, max 3 of them at a time. But whatevs, totally worth it.

Baked Prosciutto Wrapped Figs Stuffed with Blue Cheese and Balsamic Reduction
Time: 20 mins.     CPS: $1.35/1.5 figs        L of D: Undergraduate

- 3 Fresh Figs
- 6 Slices of Prosciutto
- 6 tsp of Blue Cheese
- 3 Tbsp of Balsamic Vinegar
- 1 tsp of Brown Sugar

Start off by making the Balsamic Reduction: Pour balsamic vinegar into a pot or pan over medium high heat. Whisk in brown sugar. Once sugar has disolved, reduce heat to low and let simmer until liquid reduces to about half - approx. 10-15 minutes. When you can coat the back of a spoon and run your finger down it and it still leaves a space, it is reduced enough.

Preheat oven to 450 degrees. Slice the figs in half. Place a Tsp of blue cheese on each half and wrap with a slice of prosciutto. Secure with a toothpick if needed. Place on a  greased baking sheet and put in oven for only about 5-8 minutes or until the cheese has melted slightly and the prosciutto is a bit crispy.

Drizzle with balsamic reduction and serve!

1 comment:

  1. This recipe is definitely a crowd pleaser!!


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