This dish is so good that we recommend eating the figs with our Cabernet Sauvignon while sitting on the end of your bed, because the combination will make you fall back in elation.
Ingredients
Black Mission Figs
·
8 whole
St. Agur Blue Cheese
·
¼ pound
Prosciutto di Parma thinly sliced
·
¼ pound
Balsamic Vinegar
·
2 tablespoons
Herbies Rosemary Leaves (ground)
·
1 teaspoon
Instructions
Cut the figs in half lengthwise and top each with 1/4 tsp blue cheese
Dust each with 1/8 tsp ground Rosemary
Slice the prosciutto lengthwise into thin strips about 1 inch wide
Wrap fig and cheese in prosciutto strip and brush lightly with balsamic vinegar
Grill the figs in a metal vegetable basket on a medium hot BarBQ grill with lid closed for about 1 minute or until the prosciutto is warmed. You can also warm in a 300 degree oven for 2-3 minutes. Spray or coat your basket or pan with olive oil to prevent sticking.
Serve with your cheese course and a glass of Williamson Wines Cabernet Sauvignon
Jenny's Tip: - Please be careful – this dish is habit forming
Stagecoach Cabernet Sauvignon is a limited production single-varietal wine from a single Napa Valley vineyard, only made in specific years where the harvest is of particularly high quality.