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Figs Stuffed With Gorgonzola

Figs Stuffed With Gorgonzola

WebMD Recipe from

Gorgonzola cheese meets dried figs poached in port wine. The result: a thoroughly elegant appetizer perfect for any occasion. 

Prep: 40 Minutes | Total Time: 40 Minutes
  • 16 
    dried Mission figs (about 8 ounces)
  • 1/2 cup
  • 1 tablespoon
    balsamic vinegar
  • 1/4 cup
    crumbled Gorgonzola cheese (2 ounces)
  • 1/4 cup
    reduced-fat cream cheese, softened (2 ounces)
  • 1 teaspoon
    chopped fresh rosemary
  • 2 ounces
    prosciutto, sliced, trimmed of fat
    coarsely ground pepper, to taste
  1. Snip the stem off each fig and make a crisscross cut two-thirds of the way down to partially open the fig. Trim the base of each fig so it will sit upright when finished.
  2. Place the figs, port and vinegar in a small saucepan; cook, uncovered, over low heat, shaking the pan occasionally, until the figs are plumped and softened and most of the liquid is reduced, 10 to 15 minutes. Set aside until cool enough to handle.
  3. Meanwhile, combine Gorgonzola, cream cheese and rosemary in a small bowl; blend with a fork. Cover and refrigerate until the figs are cooled. Cut prosciutto into 1/4-inch-wide ribbons.
  4. Using a teaspoon, melon baller or small spoon, place a dollop of cheese mixture in the opening of each fig. Garnish each appetizer with a ribbon of prosciutto. Dust with a grinding of pepper.



Make Ahead Tip: Cover and refrigerate for up to 8 hours.

Nutritional Information

Makes: 16 pieces
  • Calories76
  • Fat2 g
    • Saturated fat1 g
  • Cholesterol7 mg
  • Carbohydrates11 g
    • Dietary fiber2 g
  • Protein2 g
  • Sodium109 mg
* Nutritional Guidelines based on the USDA's MyPlate Standards.
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