Baked Figs With Gorgonzola & Prosciutto

Prep Time
Cook Time
Ready In

Recipe: #21005

September 19, 2015

"From Justine Schofield Everyday Gourmet. Posted for You Want What?! A Recipe Posting Game 2014/2015."

Original is 8 servings


  • Serving Size: 1 (76.1 g)
  • Calories 108
  • Total Fat - 5.2 g
  • Saturated Fat - 1.7 g
  • Cholesterol - 12.2 mg
  • Sodium - 232.8 mg
  • Total Carbohydrate - 10.7 g
  • Dietary Fiber - 1.8 g
  • Sugars - 8.3 g
  • Protein - 5.9 g
  • Calcium - 113 mg
  • Iron - 0.5 mg
  • Vitamin C - 1.2 mg
  • Thiamin - 0.2 mg

Step by Step Method

Step 1

Preheat oven to 200C

Step 2

Score a deep cross in the gigs and gently press each cheek in to slightly open.

Step 3

Add a teaspoon of gorgonzola to each and wrap each fig firmly with the prosciutto.

Step 4

Place in an earthenware dish and drizzle with a small amount of olive oil and bake in the oven for 10 minutes.

Step 5

Garnish with roughly chopped hazelnuts and some sprigs of watercress.


No special items needed.

2 Reviews


A flavor explosion. I am partial to fresh (what we call here:) brown, black or turkey figs, and the other ingredients in this go perfectly with them. Instead of baking, I broiled these without the oil just til the prosciutto crisped - about 7 minutes. They came out super delicious. I can see other cheeses and nuts working in this too (like pecans and goat cheese). We could easily eat two figs apiece as an appetizer (or more, if we were to go a bit crazy, since these are so good!). Elegant for entertaining, or just make for the two of you without too much work for a "special" starter.


review by:
(25 Sep 2016)


I had a really hard time finding any black figs - finally found these small dried ones. They worked! Wonderful appetizer - this will be done over & over again. Don't be stingy with the gorganola. Next time I will get the prosciutto cut 2 notches thicker, I had it very very thin and I think it needs a bit more salty ham flavour than I allowed. In any case this is a 5 star appetizer plus! 9 Apr 17 Even with the dried figs these are so delicious. It is almost never that I can get fresh figs so these will do. I used ground almond dust instead of hazelnut.I have mdae this recipe before and it will be made again.11 Nov 2018 Made again this time with golden preserved figs


review by:
(27 Sep 2015)

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