Now let’s get serious for a second. You’ve been trying some of these recipes and tricks, and are feeling pretty cocky about your newfound cooking skills and all your friends have been über-impressed. Well everyone except for that uppity b*$%h Debra who thinks she’s Bree Van de Kamp. Well, Debra, hold onto that “Autumn Sunrise” box-color hair, cause it’s about to get real!
This recipe is so good to have in your repertoire. It’s a go-to for any occasion that requires you to pretend you’re fancy, when in reality you’d rather be watching a Designing Women marathon in your sweats, wrist deep in a bowl of spaghetti.
All these ingredients come together in this simple dish to create a morsel usually only found atop a white tablecloth with more forks alongside than you know what to do with.
- 10-12 fresh figs
- 1/4 cup gorgonzola or blue cheese, crumbled
- 10 slices prosciutto, very thinly sliced
- 3 tablespoons walnuts, chopped
- 2 tablespoons fresh (or 1 teaspoon dried) parsley, chopped
- 1/2 teaspoon salt
- 1/8 teaspoon pepper
Preheat oven to 400°.
Place the fig, stem pointed upwards, on a level surface and cut off top third parallel with the base. Using a small knife or melon baller, scrape most of the interior of the fig, reserving the insides of them. Discard tops.
In a bowl, mash together cheese, fig interiors, parsley, salt and pepper until combined. Add walnuts.
Stuff figs with cheese mixture until level with top. Wrap entire fig with prosciutto and place base side down on a baking sheet lined with wire rack or a slotted broiler pan. This allows the fat to drain off prosciutto. Another trick is to seal together prosciutto edges with wet fingertips.
Bake for 12-15 minutes or until prosciutto is starting to crisp and cheese has melted. For extra crispy prosciutto, broil for an additional minute or so.
Garnish with sprigs of fresh rosemary and plate on a white charger. Girl, we are classy.