Prosciutto Wrapped Figs with Creamy Gorgonzola and Toasted Walnuts

Serves 4 / Makes 12 pieces

• 6 large fresh figs (black Mission; you can use dried figs when fresh aren’t available)
• 6 slices Prosciutto de Parma, sliced in half lengthwise
• 2-3 Tbsp. Gorgonzola Cheese
• 12 Walnut Halves, toasted
• Extra Virgin Olive Oil
• Balsamic Vinegar (aged, or a Balsamic Syrup)

Preheat broiler to high, and place rack in the top position of the oven.

1. Stem and halve the figs.  Wrap each half with 1 strip of prosciutto, securing with a toothpick if needed (soak picks in water for 30 minutes prior to prevent burning).  Place on a foil-lined baking sheet (be careful not to crowd).
2. Broil the figs just until the prosciutto begins to brown, 1-2 minutes), then flip and broil 1-2 minutes more, browning the other side. (keep an eye to prevent burning)
3. Remove from the heat and divide the Gorgonzola over the warm figs, and return to broiler about 30 seconds more, just to warm/melt the cheese.
4. Remove from the oven and top each fig with a toasted walnut half.  Transfer to a serving platter and drizzle with olive oil and balsamic.