12 fresh figs
1/4 lb. Gorgonzola dolce
10 slices prosciutto di Parma, cut into thirds
24 bamboo skewers, soaked in water for at least two hours
2 Tbs. aged balsamic vinegar
Preheat grill to high (gas) or until coals are glowing (charcoal). Cut stems off figs and slice in half lengthwise. Place a dollop of Gorgonzola in the center of each half. Wrap prosciutto around figs and cheese and secure with bamboo skewers. Grill for about 30 seconds, then turn and grill for another 30 seconds. To serve, arrange on a platter and drizzle with aged balsamic vinegar.
A roundup of summer recipes featuring the sultry season’s bounty of figs, peaches, and watermelon
