Prosciutto con Fichi Ripieni | Prosciutto with Stuffed Figs
This classic Emilia Romagna antipasto is super easy to make yet looks very elegant and impressive! The trick is to find sweet ripe figs. The Gorgonzola cheese can be swapped out with blue cheese if you have difficulty finding it. I love the saltiness of the cheese and prosciutto balanced with the sweetness of the figs and honey. Each bite is an explosion of flavors! I enjoy a lovely Italian rose’ with this dish. My favorite is Le Senate’s 100% Merlot rose’ from Le Marche named ‘Sciucca Panza. It is an outstanding pairing! Salute!
See ingredients, directions and pairings.
Ingredients
12 Ripe Figs
6 ounces Gorgonzola Cheese, room temperature
2 tablespoons Walnuts, chopped
Honey, to drizzle on top
8 ounces Prosciutto di Parma, thinly sliced
Directions
Arrange the prosciutto on a large platter.
Quarter the figs lengthwise, cutting down from the stem but leaving the segments attached at the base.
Fill each fig with a spoonful of cheese.
Sprinkle the walnuts on top of the cheese.
Drizzle some honey over each fig.
Serve immediately or refrigerate until needed.
Additional Pairings
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