November 18, 2010

Michael Collins Gorgonzola Stuffed Figs


  • ½ cup crumbled Gorgonzola
  • 6 figs ripe cut into quarters
  • 2 tbsp syrupy balsamic vinegar
  • 1 tsp Michael Collins Irish Whiskey Blend
  • 6 ounces Prosciutto, thinly sliced cut in small strips
  • Fresh basil leaves for garnish
  • Salt and pepper to taste

Directions (makes 24 pieces):

Mix balsamic vinegar, Michael Collins Blend, salt and pepper in a small mixing bowl. Brush each fig with mixture. Press ½ teaspoon of the Gorgonzola into one end of each fig.

Arrange basil leaves on a serving platter. Place figs on top of leaves and drizzle remaining Michael Collins balsamic vinegar mixture over figs.

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