Gorganzola Stuffed Figs

With Patricia Altomare

A lot of people do not know what to do with fresh figs. They can be an acquired taste. Grown in southern Italy since Roman times, these little fruits are pretty much a staple there. At one time, it was common for every family to have a fig tree in their garden.

Here in the states, California produces a large fig supply for the rest of the country. You will see them in the supermarkets mostly in July and August. But some specialty fruit & vegetable markets will have them year-round.

We all know the most common way to use figs are in jams and in baking to make fig squares and other pastries. But as a fresh fruit, they have been overlooked. Try them in this appetizer recipe where I show you in my video. I think you will be pleasantly surprised, and your guests will enjoy something new and different.

TIP: Figs don’t last long at room temperature. Plan to use 1-2 days from buying, and store in mildly cool refrigerator.

Ingredients

2 fresh mission figs
1 ounce gorgonzola cheese
2 slices prosciutto
1 sprig rosemary
Drizzle of balsamic vinegar

Instructions

1. Quarter figs, stuff with gorgonzola, wrap with prosciutto.
2. Place on small serving plate, drizzle with balsamic vinegar.
3. To garnish, pierce with rosemary sprig. Recipe courtesy of Patricia Altomare, "Pat's Kitchen," 2010.

Food Columnist, Eagle-Tribune Pat writes the weekly food column, “Pat’s Kitchen.” The focus is on home cooking and family recipes. According to Pat, the column is “not just cooking and recipes. It’s become personal between the readers and myself and I try to make it informative and interactive.”