A recipe for Bleu Cheese Stuffed Figs wrapped in Proscuitto. Bleu Cheese Stuffed Fig recipe. Figs are one of my favorite foods ever. I think I like them so much because fig season is incredibly short and they’re nearly impossible to find fresh out of season. So when they are in season I go a little crazy and eat them almost everyday! One of my favorite things to do with figs (besides just standing in front of the fridge, stuffing my face with them) is the recipe above. It’s super easy and so freakin’ good! Some people aren’t fans of bleu cheese….that’s okay, I forgive you…if that’s the case I recommend switching it out for a White Stilton (specifically the lemon peel flavored one…so good!). Another thing you might be thinking is, “NOOOO! Jenny, how dare you chop up precious Marconas!” I know, I know, shame on me. I like chopping them in this instance because I like the little bits of crunch you get here and there while eating these lovely little bundles of sweet, sweet love….See? I totally get a little insane when it comes to figs. Still not buying my chopping up the Marcona almonds?No problem! After the figs come out of the oven, instead of chopping them, just keep them whole and stuff them right into the figs, just like the cheese :) Enjoy!
xx Jenny

Bleu Cheese Stuffed Figs
Makes 16

16 black missing figs, cleaned and stems removed
4 ounces bleu cheese
2 ounces prosciutto, thinly sliced and gently torn into 16 strips
¼ cup marcona almonds, roughly chopped
3 tablespoons honey
white pepper to taste

1. Preheat the broiler on low.
2. Using a small knife, score the tops of each fig with an “X”, about ½ inch deep.
3. Stuff each fig with a small chunk of bleu cheese.
4. Neatly wrap each fig with a piece of prosciutto. Season with white pepper.
5. Place the dressed figs onto an ovenproof plate or shallow baking dish and broil for about 3-5 minutes, just until the bleu cheese begins to melt and the prosciutto starts to crisp up.
6. Remove the figs from the oven and allow to cool, about 5 minutes.
7. Drizzle honey over the figs and finish with a sprinkle of almonds. Serve.