Fig and Walnut Amuse-Bouche

  • Yield 16 servings
  • Prep 15 mins
  • Cook 0 mins

For a simple yet stunning appetizer, these bite-sized morsels are incredibly delicious.

California Walnut Board

The combination of fresh figs, prosciutto, Gorgonzola cheese and walnuts is exceptionally good.


8 -- medium to large-sized fresh figs
16 slices prosciutto
4 ounces Gorgonzola cheese
32 -- California walnut halves, toasted


  1. Cut the tips off the figs and quarter lengthwise.
  2. Cut each piece of prosciutto in half, lengthwise.
  3. Wrap a piece of prosciutto around the bottom each fig quarter so that the fig is nestled in the prosciutto.
  4. Spread 1 teaspoon of Gorgonzola over each fig and top each with a toasted walnut half.
  5. Serve at room temperature as an hors d’oeuvre or on a bed of baby arugula and drizzle with aged balsamic as a starter.



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