Baked Figs with Prosciutto & Gorgonzola



  • ¼ cup extra-virgin olive oil
  • 12 fresh black mission figs
  • 6 ounces gorgonzola
  • 6 slices prosciutto, halved.
  • salt and pepper
  • ¼ cup balsamic vinegar


  • Make a shallow “X” with a sharp knife into the body of each fig. Gently press 1 oz gorgonzola into each fig. Wrap a slice of prosciutto around each fig 1 ½ times, leaving the top exposed.
  • Arrange the figs stem end up on lightly coated baking sheet or ceramic baker. Drizzle with olive oil and season with salt and pepper.
  • Bake for 12-15 minutes until prosciutto is crispy.

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