Prosciutto Di Parma with Baked Stuffed Figs
| Yield: | 1 Servings |
| Categories: |
| 12 | Figs, 1/4 cut open at top; but left whole at base | |
| 6 | oz | Gorgonzola cheese,; softened to room temperature |
| 2 | tb | Finely chopped walnuts |
| 2 | bn | Italian parsley,; finely chopped to yield 1/2 cup |
| 8 | oz | Prosciutto di Parma,; sliced paper thin |
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