Story Tools
- 8 Large figs
- 1/4 pound Gorgonzola Dolce (at room temperature)
- 1/3 pound Prosciutto ( from center of the leg for long slices)
- 1 bunch chives
- Preheat grill until you can only hold your hand about 4 inches from the rack for about 3 or 4 seconds, or preheat oven to 450F
- Blanch chives in boiling water for 2-3 seconds, remove and plunge into an ice bath
- Slice figs into quarters from stem end downward. Cut 2/3 of the way through. Do not slice fig completely. Gently spread open the quarters and place 1 teaspoon of Gorgonzola into figs. Pinch closes
- Lay Prosciutto slices on a flat working surface making eight crosses. . Place a stuffed fig into the center of each cross lift the Prosciutto slices around the fig and pinch to create a "purse", tie a chive around the "neck" of the purse to hold prosciutto in place.
- Place each fig packet on the grill or into the oven and cook until ham starts to render some fat and purse heats through.
