- Serves: 12 Figs
- Prep Time: 15 minutes
- Cook Time: 12 minutes
- 1 c. Balsamic Vinegar
- 12 fresh Organic Black Mission Figs, washed & dried
- 1/2 c. Gorgonzola Cheese, crumbled
- 6 slices Prosciutto, halved widthwise
- 1 tbsp. Fresh Rosemary, chopped
- Black Pepper
Preheat oven to 425 degrees. Prepare a baking pan by covering with a large piece of parchment paper.
To make glaze, heat balsamic vinegar in a small saucepan on medium low until simmering. Reduce to 1/4 of a cup of liquid, then remove from heat.
Cut an "X" in the top of each fig, cutting deeply enough to allow for filling but without cutting completely through the bottom. Stuff with about 1 teaspoon of Gorgonzola, then wrap with 1 piece of prosciutto and place on baking tray. Sprinkle stuffed figs with rosemary and black pepper, then bake for 12 minutes or until prosciutto is crisp.
Top with balsamic glaze before serving.