Fig and Walnut Amuse-Bouche
California Walnut Board
- Yield: 16 servings
- Prep: 15 mins
- Cook: 0 mins
The combination of fresh figs, prosciutto, Gorgonzola cheese and walnuts is exceptionally good.
Ingredients
- 8-- medium to large-sized fresh figs
- 16slices prosciutto
- 4ounces Gorgonzola cheese
- 32-- California walnut halves, toasted
Instructions
- 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.
Nutritional Info *per serving
- Calories 100
- Glycemic Load 0
- Fat 6g
- Saturated Fat 2.25g
- Polyunsaturated Fat 2g
- Monounsaturated Fat 0.25g
- Cholesterol 18mg
- Sodium 470mg
- Potassium 75mg
- Carbohydrate 6g
- Fiber 1g
- Sugars 4g
- Protein 6.5g
- Trans Fat 0g
