Sorry, nothing with goat cheese.
- 4 lg. figs, fresh
- 1/4 lb. Gorgonzola
- 1/4 lb. Prosciuto, sliced paper thin
Peel the figs and slice each lengthwise into 6 spears. Place figs, fleshy side up on a plate or tray. Slice Gorgonzola into 21 even slices. Top each fig spear with a piece of Gorgonzola. Slice prosciutto lengthwise into 1 inch wide ribbons. Wrap each fig around the middle with a ribbon of prosciutto. Secure with toothpicks, if desired. Makes 24.
Print this recipe
Source: My file
Submitted By: Ruth A. Burbage
Figs & Gorgonzola