Grilled Prosciutto-Wrapped Figs Stuffed with Blue Cheese

This is one of my 'go to' recipes; if I need a quick appetizer that will impress the heck out of folks this is where I go. Of course, it is a bloody challenge getting fresh figs her ein canada so when  I see them we tech to enjoy this a lot.

We enjoy the contrast of flavours - crisp prosciutto and tart cheese pairing so well with the juicy, sweet grilled figs. Together this makes a memorable appetizer.

Grilled Prosciutto-Wrapped Figs Stuffed with Blue Cheese

12 large fresh black Mission figs, trimmed
2 ounces blue cheese, cut into 12 cubes
2 ounces thinly sliced prosciutto
1/4 balsamic vinegar
2 tablespoons honey
1/8 teaspoon freshly ground black pepper
Dash of salt
Cooking spray

Cut each fig in half vertically, cutting to, but not through, base of fig. Spread slightly apart. Place 1 cube of cheese inside each fig; gently close to seal. Wrap one piece of prosciutto  around each fig. Refrigerate for at least 30 minutes to help the prosciutto adhere to the figs.

Preheat grill.

Combine vinegar and next 3 ingredients (through salt) in a small saucepan; bring to a boil. Reduce heat, and simmer until thick, about 10 minutes. Cool.

Place figs on grill rack coated with cooking spray; grill 6 minutes, turning occasionally, until prosciutto is crisp. Drizzle each fig with balsamic syrup.

Comments

[sandi @ the whistlestop cafe]

Yumm-o!
Did you use your balsamic from Pienza?
Now, I wonder if I can find figs at the Piggly Wiggly?

[María I.]

I came here looking for inspiration on a few appetizers for a big b-day party I'm co-hosting a week from today. I found everything I was looking for and then some! Thanks!

[Jerry]

Sandi - surely the pig would ahve figs! How in god's name do you survive there?

I'm glad I could help out Maria!

[diana]

I don't know, Jerry. This is coming dangerously close to Figasms. I will need to consult Palma for copyright infringement issues. It is a fine line because of your inclusion of balsamic and pepper and your omission of butter. Hmmm. Was that premeditated?

[Jerry]

Were your's grilled? LOL

Perhaps we could split the international copywrite? Although, in fairness, the recipe already exists in a Williams and Sonoma cokbook. Perhaps they stole from you . . . .

[diana]

williams sonoma williams shmmomoa. No mine were sautee'd so I would say the only thing to do would be Dueling Fig Recipes at some time in the future. The winner could be crowned with, well, fig leaves and treated to yet another bottle of house wine. I KNOW you're up for the challenge.

[Jerry]

Diana - I am SO there (to channel some child-like waif with a trailer park up-bringing)!

[Joe]

An additional rewarding step is to poach the figs in some good port for about 10 minutes on low heat before wrapping and grilling them. As you are making the treats, reduce the remaining port/fig sauce and drizzle the sauce over the grilled Figs and Pigs.