Crisp prosciutto and tart cheese pair well with the juicy, sweet grilled figs to make a memorable appetizer recipe. If you prefer savory after-dinner treats, try this unique dish for tonight's dessert recipe.
12 large fresh black Mission figs, trimmed
2 ounces blue cheese, cut into 12 cubes
2 ounces thinly sliced prosciutto, cut into 12 strips
1/4 cup balsamic vinegar
2 tablespoons honey
1/8 teaspoon freshly ground black pepper
Dash of salt
How to Make It
Cut each fig in half vertically, cutting to, but not through, base of fig. Spread slightly apart. Place 1 cube of cheese inside each fig; gently close to seal. Wrap one prosciutto strip around each fig.
Combine vinegar and next 3 ingredients (through salt) in a small saucepan; bring to a boil. Reduce heat, and simmer until thick, about 10 minutes. Cool.
Place figs on grill rack coated with cooking spray; grill 6 minutes, turning occasionally, until prosciutto is crisp. Drizzle each fig with balsamic syrup.
Over all the years with my Cooking Light subscription, there have been very few recipes that I didn't like and this is one of them. I made them for a dinner party and I was really disappointed with them. I just didn't think the flavors went together. The blue cheese overpowered all the other flavors. I guess you could try a very mild blue cheese but I still don't think they'd be good. I wouldn't recommend these to anyone. I don't think anyone at my party liked them.
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