Prosciutto di Parma with Baked Stuffed Figs (Mario Batali) |
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Prep Time: 0 Minutes Cook Time: 0 Minutes |
Ready In: 0 Minutes Servings: 4 |
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Ingredients:
12 figs, 1/4 cut open at top but left whole at base |
6 ounces gorgonzola cheese, softened to room temperature |
2 tablespoons finely chopped walnuts |
2 bunches italian parsley, finely chopped to yield 1/2 cup |
8 ounces prosciutto di parma, sliced paper thin |
Directions:
1. Place figs on non-greased baking sheet, opening with fingers as best you can. In a mixing bowl, stir together Gorgonzola cheese, chopped walnuts and chopped parsley until well mixed. Using a tablespoon, stuff 1 tablespoon filling in each fig.
2. Bake figs 8 to 10 minutes, until cheese filling is bubbling out. Meanwhile, lay 3 or 4 slices of Prosciutto on each of 4 plates.
3. Remove figs from oven, place 3 in center of each plate and serve immediately.
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