Figs, Blue Cheese, and Prociutto

I was inspired by all of the figs at my local grocery.  Somehow I can't keep away from them the past couple of weeks.  So I decided to conduct an experiment by selecting two different types of figs, two different types of blue cheese, adding prosciutto, and balsamic and making two different small plates. I selected the Black Mission Figs (on the left) and Brown Turkey Figs (on the right). 

   

For the cheeses, I picked a Cambazola and Valdeon Blue.  The Cambazola is a softer milder cheese with a rind, which looks like brie.  The Valdeon Blue cheese is a more classic, sharper blue cheese. 

Prosciutto-Wrapped Figs with Blue Cheese:

- Fresh figs

- Blue cheese

- Prosciutto 

- Balsamic Vinegar

- Cut the top stem of the figs off, and then cut an "x" about two-thirds of the way down the figs. 

- Put a small slice of blue cheese in each fig

- Wrap with a thin slice of prosciutto (about 1 inch wide)

- Place in a baking dish and drizzle each fig with a few drops of balsamic vinegar

- Bake at 400 degrees for about ten minutes or until heated and cheese starts to soften

Fig, Prosciutto, and Blue Cheese Crostini: 

- Figs, cut up into eighths

- Blue cheese

- French bread, cut into thin slices

- Prosciutto

- Olive oil

- Water

- Balsamic vinegar 

- Put the cut up figs in a saucepan with enough water to cover the figs, and a splash of vinegar.  Cook until moisture is reduced, sauce is thick, and figs are very soft.  If desired, you can smash the figs with a fork or a potato masher at this point.

- Toast the sliced french bread in a 400 degree oven for about 5 minutes

- Put a small amount of prosciutto and goat cheese on each toast

- Top with fig topping

I made each recipe with both types of figs and both types of blue cheese.  With Cillian as a willing test-taster, we evaluated each option.  We both agreed that the black mission figs were more flavorful and better in both recipes.  The Cambazola was the winner for the crostini because it is milder and creamier, and complimented the figs well.  While I am a huge fan of very stinky cheese, this milder choice would probably be better for a wider audience.  The soft Cambazola did not work well, however, for the prosciutto-wrapped figs because it melted out and made the dish messy.  For the prosciutto-wrapped figs we recommend sticking with the traditional, hard blue cheese.

Bon appetite!