Saturday, August 22, 2009

Roasted Fresh Figs with Gorgonzola

Roasted Fresh Figs with Gorgonzola

4 servings.

•12 ripe figs
•1 1/2 tablespoons extra-virgin olive oil
•1/2 cup Gorgonzola
•1/3 cup good-quality honey
•4 pinches finely chopped fresh Thyme leaves
Preheat the oven to 400 degrees F.

Using a paring knife, carefully trim any tough portion of the stems from each fig. Rub each fig all over with extra-virgin olive oil, then slice down through the stem about 3/4-inch. Make a second cut perpendicular to the first cut, so that you have an X-shaped cut in the top of each fig. Gently pry the edges apart and stuff each fig with about 1 teaspoon of the Gorgonzola. Place the figs upright in a baking pan and top with honey and bake until the figs are plump, cheese has melted but have not burst, about 7 to 10 minutes.

Drizzle any excess honey from the pan on to the plate the 4 serving plates and place the figs on top of the honey. Sprinkle each plate with a pinch of the chopped thyme and some of the remaining Gorgonzola. Serve immediately.

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