Pistachio And Cheese-stuffed Figs
Pistachio-stuffed figs with goat cheese and prosciutto, served with Port wine reduction. A delicious cocktail party appetizer by Emeril Lagasse.
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Cooking tools:
- Grill pan
- Saucepan
- Baking sheet
- Parchment paper
- Stove
- Paring knife
- Cutting board
- Chef's knife
- Spoon
Ingredients
- 1 cup Port wine
- 2 teaspoons sugar (optional)
- 24 large fresh figs, such as Black Mission (or large, moist dates, such as Medjool)
- 3 ounces mild goat cheese or gorgonzola, softened at room temperature
- 12 slices prosciutto
- 48 whole lightly toasted pistachios, chopped, plus more for garnish
- Extra-virgin olive oil, for serving
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