Method

• 1.
  Preheat oven to 200°C.
• 2.
  Cut a cross in the top of each fig, top with a heaped teaspoon of gorgonzola, and place in an ovenproof dish. Place two tablespoons of the olive oil, the sugar and vinegar in a small bowl and whisk to combine.
• 3.
  Drizzle a little of the balsamic mixture over each fig and bake in oven for 2-3 minutes until the cheese is melted. Place the watercress leaves and remaining olive oil in a bowl, season well with salt and pepper and toss to combine.
• 4.
  To serve, divide the watercress between six plates and top each with a fig. Drizzle with any remaining vinegar.