Fig and Walnut Amuse-Bouche
For a simple yet stunning appetizer, these bite-sized morsels are incredibly delicious. The combination of fresh figs, prosciutto, Gorgonzola cheese and walnuts is exceptionally good.
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Ingredients
8 medium-size figs
16 sliced prosciutto
4 oz (80 g) Gorgonzola cheese
32 walnut halves, toasted
Directions
Cut the tip off of the figs and quarter lengthwise. Cut each piece of prosciutto in half, lengthwise.
Wrap a piece of prosciutto around the bottom each fig quarter so that the fig is nestled in the prosciutto. Spread 1 tsp (5 mL) of Gorgonzola over each fig and top each with a toasted walnut half.
Serve at room temperature as an hors d’oeuvre or on a bed of baby arugula and drizzle with aged balsamic as a starter.
Makes 32 pieces
