Baked Figs Stuffed with Gorgonzola and Prosciutto
Serves 4
3 head romaine hearts, cut into quarters lengthwise, lightly brushed with extra virgin olive oil, and seasoned with salt and pepper to taste
12 head ripe seasonal figs
5 ounce gorgonzola cremificato, cut into 1/2-inch cubes
¼ cup toasted pine nuts, rough chopped
1 tablespoon fresh thyme, chopped fine
1 tablespoon honey (to drizzle on figs after they are baked)
4 tablespoon to 5 ounces thinly sliced prosciutto di parma
Preheat oven to 500°F.
Remove stems from figs. Make a crosswise cut through almost the entire length of each fig, but leaving the bases intact. Place in an oven proof casserole dish or cookie sheet.
Gently open each fig like a flower large enough to hold a cube of cheese.
Roll cube of cheese in pine nuts and gently stuff each fig with cheese, then sprinkle each fig with fresh thyme.
Bake figs for 6 to 8 minutes, and at the same time, grill the romaine hearts over high heat until they wilt slightly but still have enough color.
Lay three to four slices of prosciutto on four separate plates.
Place romaine hearts across center of each plate.
Add three figs off center of each romaine and drizzle with honey.
Sprinkle with remaining pine nuts and serve immediately.
