Grilled figs and blue cheese
Kathy Mesple frequently serves these to guests, and they always receive a lot of "oohs" and "ahhs." It's a quick and easy recipe, but it tastes so good.
Mesple's Fresh and Dried Fruits, Fresno
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4 to 6 thin slices prosciutto di Parma
8 to 12 fresh California Mission figs (other varieties work as well)
Extra virgin olive oil
Freshly ground black pepper
Finely chopped oregano
4 to 6 oz. creamy blue cheese or other strongly flavored cheese
Coarsely chopped parsley
Bake prosciutto until crisp. Cool; crumble into pieces and set aside. Trim stems from figs, cut in half lengthwise and place cut side up. Drizzle each fig with olive oil and a few bits of pepper and oregano. Gently push a bit of cheese into the center of each fig half. Grill figs until cheese is melted. Let cool to room temperature. Transfer to a serving dish. Sprinkle with crumbled prosciutto and parsley and serve.
Serves 4 to 6