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.
|4 oz||Gorgonzola cheese||125 g|
|32||California walnut halves, toasted||32|
Toasting Walnuts: In large, dry skillet over medium-high heat, toast walnuts, stirring occasionally, until lightly brown, about 1 to 2 minutes.
Cut the tip off of 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 tsp (5 mL) 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.
Makes 32 pieces.