Figs Stuffed with Gorgonzola and Walnuts Recipe
Photo: Ben Fink
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 piccolino. Cut 'em, stuff 'em, and roast 'em until everything melts and gets all toasty—it's sooooo easy!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.