Fig, Gorgonzola & Rosemary Spread

Fig, Gorgonzola & Rosemary
Photo by Noe Dewitt

In this recipe, a bite of Gorgonzola plays wonderfully off the richness of figs and balsamic vinegar.

  • 1 cup dried, halved mission figs (top stem cut off)
  • ¾ cup balsamic vinegar
  • ¼ cup light brown sugar
  • 1 star anise
  • 1 cup crumbled Gorgonzola (or blue cheese)
  • ¼ cup chopped rosemary

Place figs, vinegar, brown sugar and star anise in saucepot with 1½ cups water. Simmer over low heat for approximately 30 minutes. Transfer mixture to blender and purée until silky smooth. It should have the consistency of honey; if too stiff, add some cool water to adjust. Set aside to cool.

Spread fig jam onto grissini with a spoon. Crumble blue cheese on top of fig jam coated grissini, sprinkle rosemary on top.  Wrap in prosciutto. Makes 2½ cups.

Serving Suggestion

Looking for something to pair with your fig spread? Try this recipe for grissini (traditional Italian breadsticks) courtesy of Luke Palladino, chef/owner of Luke Palladino Hospitality Group.

Published on June 21, 2016