• 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


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