Gorgonzola Stuffed Figs
Dried figs are stuffed with a cream cheese and gorgonzola mixture and garnished with a pecan half.
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 (1/20 of recipe): 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.