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.


8-- medium to large-sized fresh figs
16slices prosciutto
4ounces Gorgonzola cheese
32-- California walnut halves, toasted


  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.

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