Fig and Walnut Amuse-Bouche
Description
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 figs, fresh, medium to large-sized
- 16 slices prosciutto
- 4 ounces Gorgonzola cheese
- 32 California walnut halves, toasted
PREPARATION
- 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.
NUTRITION
- Calories: 59 cal
- Total Fat: 4 g
- Polyunsaturated Fat: 2 g
- Cholesterol: 7 mg
- Sodium: 144 mg
- Carbohydrates: 4 g
- Dietary Fiber: 1 g
- Protein: 3 g