Stuffed figs with gorgonzola and prosciutto are a perfect appetizer for a summer aperitif. The sweetness of the figs harmonizes beautifully with the pungent note of the cheese and the silky texture of the prosciutto.
Choose ripe but still firm figs. Wash them gently and dry them with a soft cloth.
Cut the figs in half to create 4 wedges.
Arrange the slices of prosciutto on a serving plate, creating circles that will be used to wrap the figs.
Place the figs in the center of each prosciutto circle and stuff each with 2 heaping teaspoons of fresh gorgonzola and a sprinkle of walnut crumbs.
Drizzle with soy sauce and serve immediately, accompanied by a good white wine or prosecco to enhance the contrasting flavors of this appetizer.
Store in the refrigerator
Italy, Liguria
| Energy (kcal) | 128.86 |
| Carbohydrates (g) | 7.95 |
| of which Sugars (g) | 7.95 |
| Fat (g) | 7.4 |
| of which Saturates (g) | 3.11 |
| Protein (g) | 7.51 |
| Fiber (g) | 1.39 |
| Sale (g) | 0.46 |
