Roasted Figs with Gorgonzola and Honey-vinegar Sauce

This may sound like an unlikely combination but it's simply brilliant – a first course that's fast, unusual and absolutely no trouble to prepare.

Serves 4 as a starter

This recipe is taken from How to Cook Book Two.

Roasted Figs with Gorgonzola and Honey-vinegar Sauce
 12 ripe figs
 6 oz (175 g) Gorgonzola Piccante, chopped into ¼ inch (5 mm) dice
 salt and freshly milled black pepper
For the sauce:
 2 tablespoons Greek honey
 2 tablespoons red wine vinegar

You will also need a baking tray measuring 10 x 14 inches (25.5 x 35 cm), oiled.


All you do is wipe and halve the figs, then place them, cut side up, on the baking tray.

Season with salt and freshly milled black pepper, then pop them under the grill for 5-6 minutes, until they're soft and just bubbling slightly.

When the figs are ready, remove the baking tray from the grill and divide the cheese equally between them, gently pressing it down to squash it in a bit.

Then pop them back under the grill for about 2 minutes, until the cheese is bubbling and faintly golden brown.

Meanwhile, make the sauce by combining the honey and vinegar together, then serve the figs with the sauce poured over.


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