Recipe courtesy of Mario Batali
Yield:
4 servings
Level:
Easy

Ingredients

  • 12 figs, 1/4 cut open at top but left whole at base
  • 6 ounces Gorgonzola cheese, softened to room temperature
  • 2 tablespoons finely chopped walnuts
  • 2 bunches Italian parsley, finely chopped to yield 1/2 cup
  • 8 ounces Prosciutto di Parma, sliced paper thin

Directions

Place figs on non-greased baking sheet, opening with fingers as best you can. In a mixing bowl, stir together Gorgonzola cheese, chopped walnuts and chopped parsley until well mixed. Using a tablespoon, stuff 1 tablespoon filling in each fig.

Bake figs 8 to 10 minutes, until cheese filling is bubbling out. Meanwhile, lay 3 or 4 slices of Prosciutto on each of 4 plates.

Remove figs from oven, place 3 in center of each plate and serve immediately.

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