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.

Ingredients

8 medium to large-sized fresh figs

16 slices prosciutto

4 ounces Gorgonzola cheese

32 California walnut halves, toasted

Directions

  1. Cut the tips off the figs and quarter lengthwise.
  2. Cut each piece of prosciutto in half, lengthwise.
  3. Wrap a piece of prosciutto around the bottom each fig quarter so that the fig is nestled in the prosciutto.
  4. Spread 1 teaspoon of Gorgonzola over each fig and top each with a toasted walnut half.
  5. Serve at room temperature as an hors d’oeuvre or on a bed of baby arugula and drizzle with aged balsamic as a starter.
Fig and Walnut Amuse-Bouche

Nutritional Information

Based on 32 servings.

Per serving:

Calories

59

Total Fat     

4g

Saturated Fat  

1g

Monounsaturated Fat     

1g

Polyunsaturated Fat

2g

Cholesterol

7mg

Sodium

144mg

Carbohydrates

4g

Dietary Fiber      

1g

Protein

3g