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
About the Author
Mike DeSimone and Jeff Jenssen
Entertaining and Lifestyle Editors

Mike DeSimone and Jeff Jenssen are Wine Enthusiast's Entertaining and Lifestyle Editors. DeSimone tastes wine from Israel and the Mediterranean Basin, while Jenssen tastes wine from Eastern Europe, including the former the Soviet Union and Yugoslavia. Both co-authored Wines of California, Wines of the Southern Hemisphere, and The Fire Island Cookbook. Wine educators and presenters, both gentlemen serve as frequent guests on national and local television. Email:

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