A can of cream of mushroom soup can be a real dinner saver. It works great in casseroles and can turn into a sauce or gravy in a pinch.
Fig And Walnut Amuse-Bouche Appetizer
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- #103552
serves/makes:
ready in:
under 30 minutes
under 30 minutes
1 review
ingredients
8 medium figs
16 slices prosciutto
4 ounces Gorgonzola cheese
32 walnut halves, toasted
directions
Cut tip off of figs and quarter lengthwise. Cut each piece of prosciutto in half, lengthwise.
Wrap a piece of prosciutto around bottom of each fig quarter so that fig is nestled in prosciutto. Spread 1 tsp. gorgonzola over each fig and top each with a toasted walnut half.
Serve at room temperature as an hors d'oeuvre or on a bed of baby arugula and drizzle with aged balsamic vinegar as a starter.
added by
BigBoy
nutrition data
Nutritional data has not been calculated yet.
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reviews & comments
July 13, 2013
I couldn't figure out for the life of me how to assemble these really (how do you quarter something lengthwise?). So I kinda winged it. Didn't look as pretty as I would have hoped but maybe someone else can do it and post a picture? They tasted really good and I did drizzle just a touch of balsamic on them before serving.