Fico con Gorgonzola (figs with Gorgonzola)
serves
6
“A classic Mediterranean starter or afternoon snack – so easy and so delicious, you'll wonder why you’ve never eaten this before. Serve as an antipasto dish for a dinner party, or just as a single plate for an afternoon aperitivo snack. It pairs really well with either riesling or rosé, or an Aperol spritz. Try to get fresh figs from a local farmers’ market, or take a weekend drive to a fig-growing region to collect a whole box. Trust us, it’s worth it.” – Kelly Picarazzi
Ingredients (6)
- 6 figs
- 150g Gorgonzola (see recipe notes)
- 6 slices prosciutto
- 1/3 cup (120g) runny honey
- 1/4 cup (35g) hazelnuts, toasted, crushed
- Marjoram leaves, to serve
Don't forget you can add these ingredients to your Woolworths shopping list.
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1.Preheat oven to 200°C/180°C fan-forced. Wash the figs and then quarter at the top, slicing about three-quarters of the way down. Gently stuff Gorgonzola inside each fig (take care not to break them), then wrap prosciutto around each fig to seal.
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2.Place on a small baking tray and bake for 10 minutes, or until prosciutto starts to shrink and toast a little at the edges. Drizzle with 2 tbs honey and bake for a further 3-5 minutes.
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3.Transfer to a plate and drizzle with remaining honey. Sprinkle with hazelnuts and marjoram leaves to serve.
Recipe Notes
If you have anyone joining you who doesn’t like blue cheese, substitute the Gorgonzola for a soft goat’s cheese.
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