Prosciutto-Wrapped Figs with Gorgonzola and Walnuts

If fresh figs aren’t available, dried black Mission figs can be substituted here; look for ones that are soft and moist. What to drink: Crisp Pinot Grigio pairs nicely with the entire meal.

9 large fresh black Mission figs, stemmed, halved
18 1×5-inch thin strips prosciutto (about 3 ounces)
3 tablespoons Gorgonzola cheese
18 large walnut pieces, toasted

Preheat broiler. Cover large rimmed baking sheet with foil. Wrap each fig half with 1 prosciutto strip; place on prepared sheet. Broil until prosciutto chars slightly on edges, about 1 1/2 minutes. Turn figs; broil about 1 1/2 minutes longer, watching closely to prevent burning. Place 1/2 teaspoon Gorgonzola atop each fig half. Top each with walnut piece. Serve warm or at room temperature.

Makes 18.

Trisha
from Bon Appétit , August 2004

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