Figs Stuffed with Gorgonzola & Walnuts
People think fresh figs are elegant—and this preparation definitely is. To be honest, figs are not my favorite fruit, but when I make them this way I really love ’em. They are a quick and easy (Q&E) piccolino. Cut ’em, stuff ’em, and roast ’em until everything melts and gets all toasty—it’s SOOOOO easy!
Recipe information
Yield
serves: 6 to 8
Ingredients
12 fresh Black Mission, Brown Turkish, or (in a pinch) dried figs
High-quality balsamic vinegar
Kosher salt
8 ounces Gorgonzola Dolce, at room temperature
1/2 cup walnuts, quartered and toasted (see page 17)
Preparation
Step 1
Preheat the oven to 350°F.
Step 2
Slice the figs in half lengthwise, place them on a baking sheet, and dig a little hole in the middle with your pinky finger. Drizzle the fig halves with 2 or 3 drops of balsamic vinegar and sprinkle with salt.
Step 3
Fill each fig with Gorgonzola and top with a quarter of a walnut. Bake for 5 minutes or until the cheese is melted and bubbly.
