Gorgonzola Stuffed Figs
- 1 (8-ounce) package California dried figs
1 (12-ounce) container soft cream cheese
4 ounces Gorgonzola OR blue cheese
20 pecan halves
- Snip stems from figs. Heat figs to boiling
in light syrup (1 cup granulated sugar to 1 pint water) to cover
and allow to stand until plumped and cool. Snip deep crosses
into each and spread out until almost flat. Remove seeds, if
desired. Blend cheeses together in blender or food processor.
- With pastry tube or wet spoon, fill centers
of figs with cheese mixture. Stand pecan half on end in center
of each. Chill and serve cold.
Makes 20 hors d'oeuvres.
Nutritional information per serving: Calories
114; Fat 8 grams; Protein 3 grams; Carbohydrates 8 grams; Dietary
Fiber 1 gram; Calories from fat 61%; Sodium 161 mg; Cholesterol
22 mg.
Recipe provided courtesy of the California Fig Advisory Board.
