Figs are at their best at this moment! I picked them early in the morning and served some under almond tree the other evening, the fig variety is named Ottata and at the moment you can see them all over the island of Pantelleria. This recipe is a great starter or serve it as a part of an antipasto.
Happy weekend everyone!
Gorgonzola filled figs
7 oz (200 gram) of Gorgonzola cheese
12 large slices of Prosciutto crudo
If you want to use a piping bag for the cheese, remove the cheese from the fridge a good hour prior as to let it to soften, then it’s easier to handle in the piping bag.
In a sauce pan over medium heat dry toast the walnuts gently.
Cut a cross on the top of the figs, spoon or pipe the figs with the Gorgonzola.
Wrap each fig with a slice of prosciutto and top with a walnut.
Arrange on a nice platter serve immediately or place in the fridge and serve when you desiree