Once upon a time I was at a lovely Italian restaurant in Enmore and I ordered an entree of Baked Figs with gorgonzola. I love both figs and blue cheese and when it arrived I was overwhelmed at how fantastic the figs, prosciutto and creamy gorgonzola sauce tasted together. Even though that dinner was years ago I have still remembered that dish very fondly and have been hoping to find a recipe to help me recreate it at home. I finally stumbled across a recipe months ago by Antonio Percuoco so I have been waiting impatiently for figs to be in season so I could give it a try.
Luckily fig season coincides with Valentines Day. What a perfect romantic meal to cook for your Valentine! Well, we didn’t actually have a Valentine’s Day dinner this year. Instead I got surprise Happy 17th February flowers instead (take THAT commercial money-making event!). Luckily I had planned to cook this recipe that night anyway!
This recipe is my entry for the Cook book challenge this fortnight. The theme this fortnight is LOVE. I loved this dish and I hope you do too!
Baked Figs with Gorgonzola
Adapted from “Buon Ricordo” by Armando Percuoco. Can also be viewed on Lifestylefood.com.au.
- 4 fresh figs
- 4 thin slices prosciutto
- 2 tsp butter
- 140ml cream
- 70g gorgonzola
Preheat oven to 200°C.
Wrap a slice of prosciutto around each fig and secure with a toothpick (I found I didn’t require the toothpicks as my prosciutto slices were quite long).
Melt butter, cream and gorgonzola together in a frying pan over medium heat.
Place figs in an oven-proof dish, pour cream sauce over and cover dish with foil. Bake for 7 minutes. Remove foil and bake for one minute more.
To serve, place two figs on each plate and pour sauce over.
I used light thickened cream in this recipe instead of pure cream in an attempt to make it slightly healthy. It tasted fantastic but I suspect that is the reason why my sauce was thinner and didn’t cling to the figs as well as in the original recipe. Unfortunately my prosciutto was thicker than I would have like but, hey, it still turned out great. This recipe would be perfect with some warm crusty Italian bead to soak up all the beautiful sauce.
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