|1 cup port|
|2 tsp sugar|
|12 slice prosciutto|
|24 large figs|
|3 oz mild goat cheese or gorgonzola • softened|
|48 lightly toasted pistachios • chopped|
| extra-virgin olive oil • for serving|
Add the Port and sugar to a small saucepan and simmer over medium high heat until thick and syrupy, about 10 minutes.
Line a clean baking sheet with parchment paper. Making as small a hole as possible in the figs. Roll the goat cheese into marble-sized balls and place the cheese into the cavity of the figs. Press the figs into the pistachios and wrap with one piece of the prosciutto. Place on the parchment-lined baking sheet, seam side down, spreading them one inch apart.
Heat a grill pan over medium heat, grill the prosciutto wrapped figs until the prosciutto is crisp and the figs are heated through, 6 to 8 minutes.
Drizzle with olive oil and the port wine reduction, garnish with the remaining pistachios.
Recipe courtesy Emeril Lagasse, copyright MSLO, Inc., all rights reserved. QUICK & EASY HORS D’ OEUVRES, premiering Wednesday, March 26 at 12:00pm ET/CT