Figs stuffed with gorgonzola and walnuts
Photo: Ben Fink
Serves 6 to 8


  • 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
  • ½ cup walnuts, quartered and toasted


Preheat the oven to 350°F.

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.

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.

Excerpted from Cook Like a Rock Star (Clarkson Potter) by Anne Burrell.