You are here: Home » Recipes » Fig and Walnut Amuse-Bouche Fig and Walnut Amuse-Bouche Recipe by California Walnut Board 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 PrintEmail The combination of fresh figs, prosciutto, Gorgonzola cheese and walnuts is exceptionally good. Ingredients 8 -- medium to large-sized fresh figs16 slices prosciutto4 ounces Gorgonzola cheese32 -- California walnut halves, toasted Instructions Cut the tips off the figs and quarter lengthwise. Cut each piece of prosciutto in half, lengthwise. Wrap a piece of prosciutto around the bottom each fig quarter so that the fig is nestled in the prosciutto. Spread 1 teaspoon of 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 as a starter.