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Life doesn’t get much better then long weekends spent with good friends by the water. This was one of these weekends! I enjoyed time by the pool, and time on a boat, a great date night with my sweetie and a girl’s movie with the rooms. I even hit the gym once. Aside from the laundry I never got around to it was a productive weekend as well.

This was a snack today to tide us over until we went grocery shopping and got around to making dinner. It was a to die for snack. The balsamic glaze adds amazing flavor, the prosciutto and gorgonzola add salt and flavor and the rosemary is bright. I can promise you I’ll be making these for mom for her birthday!

P.S. all these mouth watering pictures are courtesy of the room’s today!

Gorgonzola-Stuffed Figs with Balsamic Glaze (The Olives Table 1997)

8 fresh Black Mission Figs (I used brown turkey figs because that’s what the roomies mom has growing in her yard and free is always better!)

Crumbled gorgonzola cheese

8 slices prosciutto

Splash olive oil

2 tsp minced fresh rosemary leaves

Ground black pepper

1 c balsamic vinegar

Pre-heat the oven to 450°.

Slice the figs in to quarters through stem end, leaving the base intact. Stuff the figs with at least 1 Tbs gorgonzola. Wrap with a slice of the prosciutto and sprinkle with rosemary, olive oil and black pepper. Bake for about 15 minutes or until the exteriors start to look crispy.

While the figs bake, pour vinegar into a small sauce pan and bring to a boil. Keep it boiling and reduce the vinegar down to about a ¼ a cup.

As soon as the figs come out of the oven, pour the glaze over them and serve.