Baked Figs with Gorgonzola

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.

Serves 2

  • 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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3 Responses to Baked Figs with Gorgonzola

  1. Mark Knowles says:

    I’m Monique’s husband and I really enjoyed this dish. The sweet figs go very nicely with the prosciutto flavour.

    I like to ignore valentines day. It’s better to just celebrate with a card/flowers etc more than once a year! Besides, all the shops just use it as an excuse to rip you off.

  2. Alycia says:

    Hi Monique,

    Love your site. The recipes and photos are great!

    I have done figs wrapped in prosciutto before but stuffed the figs with blue cheese and then baked them. The prosciutto goes really crunchy and shrinks around the figs. Best of all you don’t have to wait for fresh figs to be in season because the dried figs work really well too.

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