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- 1 dozen fresh figs
- 3 tablespoons balsamic vinegar
- 4 ounces prosciutto
- 1 tablespoon olive oil
- 1 ounce dozen rosemary stems, 4 to 6 inches in length
- 1 cup gorgonzola cheese, crumbled
- 2 tablespoons pomegranate molasses available at specialty food stores
- Wash the figs and slice them in half lengthwise.
- Toss the fig halves gently with the balsamic vinegar and set aside.
- Julienne the prosciutto while you heat the olive oil in a skillet.
- Now fry the prosciutto until crispy. Drain on paper towels. Set aside.
- Remove most of the leaves from the rosemary stems and thread two fig halves on each stem.
- Grill the figs for 3 to 4 minutes until lightly bronzed.
- Place the fig skewers on a baking sheet and press gorgonzola cheese into each half.
- Place in a 400 degree F oven until cheese begins to melt, about 8 to 10 minutes.
- Place the fig skewers on a platter, drizzle with pomegranate molasses, sprinkle with crisp prosciutto and serve.