12-15 Black Mission figs
Approximately 8 very thinly sliced sheets of prosciutto (1/4 lb)
1/2 cup blue cheese, cut into cubes
2 tablespoons extra-virgin olive oil
Sea salt and freshly ground black pepper
Cut the figs in half and place a piece of blue cheese on each fig half. Wrap the prosciutto around each fig half, covering the cheese.
Grill each piece until the prosciutto begins to color and crisp, about 2 minutes on each side. Remove from grill, lightly drizzle with extra virgin olive oil and season with sea salt and pepper. Serve warm.
The key is to crisp the prosciutto quickly and leave the blue cheese just melted with the inner part of the fig cool in temperature.
Serve with Amberhill Secret Blend White wine
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