Serves 8 to 10 (makes 32 fig halves) | Active Time 15 minutes
Total Time 15 minutes
2 ounces Gorgonzola cheese
16 fresh figs, stemmed and halved lengthwise
1 tablespoon honey
16 thin slices prosciutto (8 ounces), cut in half lengthwise
Head Start
Cover prepared figs with plastic wrap and refrigerate for up to 8 hours; let them come to room temperature before serving.
Perfect Pair
Serve figs with Pan-Seared Scallops with Mango-Cucumber Salad  or Smoked Salmon Deviled Eggs.
WHY THIS RECIPE WORKS We pair sweet, ripe figs with savory, salty prosciutto and bold, pungent blue cheese for a delectable bite. We halve the figs so they are easy to eat, then wrap them in thin slices of the ham. For more flavor and to play off the savory notes of the prosciutto, we add a bit of honey. Briefly microwaving the honey ensures it is easy to drizzle. Place small mounds of creamy, assertive Gorgonzola in the center of each fig before adding the honey. It offers a rich, bold counterpoint to the fig’s tender flesh and sweet flavor. To guarantee the prosciutto stays put, stick a toothpick through the center of each bundle.
Mound 1 teaspoon Gorgonzola into center of each fig half. Microwave honey in bowl to loosen, about 10 seconds, then drizzle over cheese. Wrap prosciutto securely around figs, leaving fig ends uncovered. Secure prosciutto with toothpick and serve.