Wednesday, June 1, 2011

Baked Figs with Gorgonzola and Prosciutto

Figs and prosciutto are one those of very popular food combinations in Sydney restaurants at the moment. Rightly so, given they go so well together. I'm a big fan of adding fruit to savoury dishes. 
This recipe is a delight. The combination of salty cheese and sweet figs are lovely together.
Recipe from Quick Smart Cook from the Delicious book collection by Valli Little
6 fresh figs
100g gorgonzola dolce, chopped (I used normal gorgonzola)
6 thin prosciutto slices (about 100g)
200ml thickened cream
Rocket leaves (optional garnish)
1. Preheat the oven to 180 degrees and line a baking tray with baking paper. 
2. Trim the fig stems and cut a small cross about 2cm deep, in the top of each one. Gently squeeze the figs to open up slightly, then place a small piece of the gorgonzola in each cross. Wrap a slice of prosciutto around each fig then place on the tray and bake for 10 minutes until the cheese has melted.
3. In the mean time, place the cream and remaining gorgonzola in a pan over low heat and whisk gently for 1-2 minutes until melted and smooth. 
4. Remove the figs from the oven. The figs should look lovely with all their juices bursting out. Drizzle the warm sauce over the figs and serve. Now top with the rocket leaves as a garnish. I didn't have any rocket at the time so I skipped that. You could use watercress or radicchio as an alternative garnish. 

1 comment:

  1. This is one of my favourite combos! Isn't it delicious! :)


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