Gorgonzola Stuffed California Figs with Prosciutto: Main Image

Quick Facts

Nutrition Facts

Calories 255
  Calories from Fat 61 (24%)
(11%)Total Fat 7g
(14%)Saturated Fat 3g
Polyunsaturated Fat 0g
Monounsaturated Fat 0g
(15%)Cholesterol 45mg
(67%)Sodium 1615mg
(16%)Potassium 554mg
Total Carbohydrate 33g
(13%)Dietary Fiber 3g
Sugars 16g
Sugar Alcohols 0g
(36%)Protein 18g
* Percent Daily Values are based on a 2,000 calorie diet.
Nutrition facts are calculated by a food expert using nutritional values provided by the USDA for common products used as recipe ingredients. Actual nutritional values may differ depending on the amounts or products used and can be affected by cooking methods.

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Gorgonzola Stuffed California Figs with Prosciutto


  • 1 lb prosciutto, sliced thinly

  • 16 med fresh (or dried) California figs, stemmed (or dried)

  • 3 Tbs soft Gorgonzola cheese

  • 1/2 cup seedless raspberry jam, melted

  • 1/2 cup white balsamic vinegar

  • Fresh thyme leaves, chopped

Use fresh or dried figs for this luxurious but simple appetizer.


  • Divide prosciutto into 24 long, thin strips; set aside.
  • Starting at stem end, cut figs in half lengthwise, leaving blossom end intact.
  • Spoon about 1/2 teaspoon cheese in center of each and press halves back together.
  • Wrap each fig with strip of prosciutto and thread onto skewers. Grill over high heat, 5 minutes, turning frequently, until lightly charred on all sides.
  • Remove from grill to eight individual serving plates.
  • Combine jam and vinegar; mix well and drizzle over figs. Sprinkle with thyme; serve warm.

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The information presented here is for informational purposes only and was created by a team of US–registered dietitians and food experts. Consult your doctor, practitioner, and/or pharmacist for any health problem and before using any supplements, making dietary changes, or before making any changes in prescribed medications. Information expires December 2024.