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.


8 medium-sized figs 8
16 slices prosciutto 16
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.


© 2015 Faye Clack Communications. All rights reserved.
All photos and recipes are original creations of Faye Clack Communications.

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