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.
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.