Prosciutto Wrapped Figs with Blue Cheese

Do you have a dinner party coming up where a) you want to impress your guests b) have little time to be slaving away in the kitchen and c) (most importantly) have a love for blue cheese? Then do I have an entree recipe for you. I first tried this dish at a recent dinner party and like the other guests was so blown away by the complementary flavours that we all requested the recipe! The great thing about this dish is that you can not suff it up, so have a go and let me know what you think!

Health Benefits of Figs
Figs, fresh or dried, are a great source of dietary fibre, which means they help to keep your internal body system regulated, aiding in digestion and improving bowel movements. A high fibre diet is also great for assisting in weight management, as fibre rich foods keep you feeling fuller for longer. Figs are also a great source of many important essential minerals, including magnesium, manganese, calcium (which promotes bone density) and potassium (which helps lower blood pressure), as well as vitamins, specifically vitamin K and B6. Figs also contain powerful antioxidants, that neutralise free radicals in your body and help fight disease.  

Recipe from GH Nutrition
Preparation time: 5 minutes
Cooking time:15 minutes
Serves 4

Ingredients
4 ripe but firm figs
8 slices prosciutto
75g Italian blue cheese, chopped into small pieces
Balsamic vinegar, to drizzle
Extra virgin olive oil, to drizzle
Freshly ground black pepper and himalayan sea salt, to season
Rocket leaves, to serve

To make
Preheat the oven to 180 degrees celsius.
Gently cut each fig into quarters, making sure not to cut through to the bottom so that the fig is still connected.
Divide the blue cheese among the figs, stuffing the pieces into the top of them.
Carefully wrap 2 slices of prosciutto around the middle of each fig, leaving the tops uncovered.
Place the prepared figs onto a baking tray and cook for 10-15 minutes, or until the cheese has melted and the prosciutto is crisp.
To serve, divide the rocket leaves among four serving plates. Place one roasted fig on top of each pile of rocket. Drizzle over the balsamic vinegar and olive oil. Season with freshly ground black pepper and himalayan sea salt.

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