April 30, 2012

Roasted Figs with Prosciutto and Gorgonzola

There are countless variations on how to bake figs, wrapped in prosciutto. This is my standard version, which I play around with by adding in walnuts, a sprinkle of thyme leaves, a squeeze of fresh orange juice or a drizzle of honey. I love that you can prepare it all beforehand for dinner parties and simply put it in the oven 15 minutes before eating. What's your favourite combination?

Serves 4:
- 4 fresh figs
- 50g Gorgonzola Dolce (or any soft, mild blue cheese)
- 4 slices prosciutto
- Extra virgin olive oil
- Sea salt and freshly cracked black pepper

Preheat oven to 200°C. Make a small criss-cross incision at the top of each fig and push in a little piece of gorgonzola. Carefully wrap each fig in a slice of prosciutto. Use a toothpick to hold it in place if you find that the prosciutto is not clinging on well.

Bake in the oven for 15 minutes. The cheese will melt and the prosciutto will crisp. Serve immediately on rocket or spinach leaves, dressed in olive oil and sea salt and finish off with cracked pepper. 

No comments: