- 1 pound prosciutto, sliced very thin
- 16 medium or 24 small California Fresh or Dried Figs, stemmed
- 3 tablespoons soft Gorgonzola cheese
- 1/2 cup seedless raspberry jam, melted
- 1/2 cup white balsamic vinegar
- Fresh thyme leaves, chopped
Calories 250 (15% from Fat); Total Fat 4.5g; Saturated Fat 1.5g; Trans Fat -0-g; Cholesterol 35mg; Sodium 800mg; Potassium 440mg; Carbohydrate 38g; Sugar 34g; Dietary Fiber 3g; Protein 16g;
Daily Values: Vitamin A 4%; Vitamin C 4%; Calcium 6%; Iron 6%.
Divide prosciutto into 24 long, thin strips; set aside. Starting at stem end, cut figs in half lengthwise, leaving blossom end intact.
Spoon about 1/2 teaspoon cheese in center of each and press halves back together. Wrap each fig with strip of prosciutto and thread onto skewers
Grill over high heat, 5 minutes, turning frequently, until lightly charred on all sides. Remove from grill to 8 individual serving plates.
Combine jam and vinegar; mix well and drizzle over figs. Sprinkle with thyme. Serve warm.
Use Gorgonzola or any premium blue-veined cheese.
Pair with Mirassou Monterey County Chardonnay or other premium white wine.
Nutrition facts are for fresh figs. Calories, sugar and carbohydrates may be slightly higher with dried figs.