Grilled prosciutto figs stuffed with cambozola cheese
Andrew SuttonNapa Rose Restaurant
, Disney's Grand Californian, Anaheim
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12 Large Turkey, black Mission or green Kadota figs
4-6 ounces Cambozola cheese or a mild bleu cheese
3 tablespoons balsamic vinegar
1 teaspoon sugar
12 thin slices of prosciutto
Gently wash figs in a bowl of cold water by dipping. Remove stems with a paring knife and cut figs in half. Toss figs with sugar and balsamic vinegar in bowl and allow them to marinate for 20-30 minutes. Place figs ‘cut side’ up and fill with a small cube of the Cambozola cheese (approximately 1 teaspoon of cheese). Cut sliced prosciutto in half lengthwise, making ribbons. Wrap each fig with one ribbon of prosciutto and place on a tray. Store them in a refrigerator until ready to serve; this may be done early in the day, well before guests or family arrive.
Place figs on a hot grill. Cook for 1 minute on the cut side. Flip figs and continue cooking them on the skin side for an additional 5 minutes. Serve hot with a glass of sauvignon blanc wine. The figs may also be baked in the oven for 7-10 minutes at 350 degrees.
Chef's note: This is a yummy light hors d–oeuvre, appetizer or addition to a salad. They are so easy to make and travel well, which makes them just perfect for picnics, parties or tailgating.
Serves 8-10 people (as an hors d–oeuvre)
Cambozola is a blue vein brie cheese. The flavor is just wonderful but the bleu-cheese flavor is very mild, making the cheese a crowd pleaser.
Prosciutto is an Italian ham, which can be purchased pre-sliced at most supermarkets.