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.
Ingredients
8 medium to large-sized fresh figs
16 slices prosciutto
4 ounces Gorgonzola cheese
32 California walnut halves, toasted
Directions
- Cut the tips off 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 teaspoon 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.
Nutritional Information
Based on 32 servings.
Per serving:
|
Calories |
59 |
|
Total Fat |
4g |
|
Saturated Fat |
1g |
|
Monounsaturated Fat |
1g |
|
Polyunsaturated Fat |
2g |
|
Cholesterol |
7mg |
|
Sodium |
144mg |
|
Carbohydrates |
4g |
|
Dietary Fiber |
1g |
|
Protein |
3g |