Established in 2006 as a Community of Reality

Welcome to the Neno's Place!

Neno's Place Established in 2006 as a Community of Reality

Iraq Dinar/News is a popular topic among many topics this board offers.

See the footer of the board for our Facebook and My business pages.

Be sure and join our Dinar Only Newsletter Email list. It is located on the right. Your User Account Email when joining the board is for with in Neno's Place use of board information which you can control in your profile settings.


For "Advertising" with in my board to our Membership and Visitors see our "Sponsor Ad Info" in the Navbar. Neno's Place receives a low of 50,000 views a week to over 100,000 plus many times thru out the year.

I can be reached by phone or text 7am-7pm cst 972-768-9772 or, once joining the board I can be reached by a (PM) Private Message.
Established in 2006 as a Community of Reality

Longest Dinar holding Community. Reach Admin by Private Message. Copyright © 2006-2017

Ad Space M-1

Board Rules

October 2016


Calendar Calendar

Ad Space M-2

Revv Worldwide

IQD/Oil/Commodities Charts


Ad Space M-3

Top posting users this week

Top posting users this month

Ad Space M-4

Grilled Figs with Prosciutto and Gorgonzola



Posts : 16630
Thanked : 808
Join date : 2013-01-12

Grilled Figs with Prosciutto and Gorgonzola

Post by Lobo on Fri 05 Feb 2016, 7:55 pm

Grilled Figs with Prosciutto and Gorgonzola

Be the first to Write a Review
Prep Time: 15 minutes
Cook Time: 5 minutes
Servings: 8
Assertive gorgonzola cheese is a sophisticated counterpoint to naturally sweet fresh figs, which gain a smoky undertone when cooked on an outdoor grill. Salty prosciutto and tart-sweet balsamic vinegar add more intriguing layers to this easy-to-assemble starter, which is best eaten with a knife and fork.

  • Printer Friendly Version

  • 149


  • 16 firm but ripe fresh mission figs 
  • 2 oz. gorgonzola cheese, piccante or dolce 
  • Canola oil for grilling 
  • 16 paper-thin slices prosciutto di Parma 
  • Aged balsamic vinegar for drizzling 
  • Extra-virgin olive oil for drizzling 


Prepare a charcoal or gas grill for direct-heat grilling over medium heat, or preheat a stove-top grill pan over medium heat.

Cut two 1-inch-long slits in the shape of an X across the top of each fig. Stuff each fig with about 1⁄2 tsp. of the cheese and press the sides of the fig together to close.

Brush the grill rack with canola oil. Place the figs on their sides on the grill rack and cook until they begin to char, 2 to 3 minutes. Using tongs, carefully turn the figs over and continue cooking until the cheese begins to melt, about 2 minutes more.

Transfer the figs to a platter. Fold each prosciutto slice and stuff inside, drape over or wrap around a fig. Drizzle a little vinegar and oil over the tops of the figs and serve right away. Makes 16 stuffed figs; serves 8.

Adapted from Williams-Sonoma New Flavors for Appetizers, by Amy Sherman (Oxmoor House, 2008).

    Current date/time is Thu 27 Oct 2016, 9:49 am