Roasted Figs with Gorgonzola and Honey-vinegar Sauce

Serves 4 as a starter

Ingredients

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

Pre-heat the grill to its highest setting.

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.

This recipe is taken from How to Cook Book Two.

Print this page
email a friend