Figs Stuffed with Blue Cheese and Wrapped in Prosciutto

Yield:  12 servings

Ingredients

• 12 Figs
• 4 walnuts
• ¼ pound of blue cheese (113g)
• 1 tablespoon cognac (15ml)
• ¼ pound prosciutto, thinly sliced (113g)
• 1 teaspoon cracked pepper (5ml)

Raspberry Vinegar

• ½ cup frozen defrosted raspberries (125ml)
• 1 teaspoon cracked pepper (5ml)
• 1 tablespoon balsamic vinegar (15ml)

Directions

1. Cut into the figs halfway, being careful not to go all the way through.  In a small bowl mix together blue cheese, cognac, walnuts and pepper. Mix together using a fork until well blended.
2. Stuff the figs with cheese mixture. Wrap proscuitto evenly around figs.  If necessary secure with a tooth pick.
3. Place on well oiled tray.
4. In a small bowl mix together raspberries cracked pepper and vinegar, reserve.
5. Preheat bbq to medium high heat (375°F/190°C).
6. Oil the grill.
7. Brush the figs with raspberry vinegar.  Place on grill and close lid.  Continue to cook for 2 minutes.  Rotate figs and cook for a further 2 minutes or until proscuitto is crispy and cheese is melted.
8. Remove from grill and serve with raspberry sauce (optional).