Figs with Gorgonzola and Prosciutto

Charmaine Lu -
  • 4 ripe figs
  • 4 slices of prosciutto
  • 50g cubed gorgonzola
  • 1 tbsp runny honey
  • 1 tbsp toasted pine nuts
  • 6 basil leaves
  • Rocket leaves, to serve
  • 2 tbsp olive oil
  • 1 tbsp balsamic vinegar
  • Preheat the oven to 180C. Cut a cross into the top half of each fig and gently press at the base to open them up. Wrap a slice of prosciutto around the base of the figs and place on a baking tray. Push the gorgonzola cubes into the top of each fig, drizzle with honey and a little olive oil, and bake for 10 mins.
  • Divide the figs between 2 plates and drizzle with the vinegar and remaining oil. Scatter with basil leaves and pine nuts, and season liberally with pepper. Serve with rocket leaves on the side.
20 mins
2 serving