Behind the Recipes
Fig Calabria by Designer Kim Seybert
INGREDIENTS:
Figs (Dried)
Valencia almonds, salted
Gorgonzola cheese
Prosciutto, thinly sliced
PREPARATION:
1. Slice fig top with shallow X, press fat part of fig to open up X slightly.
2. Press in one small chunk of gorgonzola cheese followed by one salted Valencia almond. Then wrap with room temperature prosciutto and skewer with toothpick.
3. Roast at 500 degrees. Watch closely for approximately 4 minutes then turn once top is browned.
4. Roast on the other side until browning is even. May also be done on the grill.
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