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-sized figs | 8 |
16 | slices prosciutto | 16 |
4 oz | Gorgonzola cheese | 125 g |
32 | California walnut halves, toasted | 32 |
Directions
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.
Source: www.walnutinfo.com
© 2015 Faye Clack Communications. All rights reserved.
All photos and recipes are original creations of Faye Clack Communications.
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