Figs Stuffed with Gorgonzola & Walnuts

Name: Figs Stuffed with Gorgonzola & Walnuts
Yield: serves: 6 to 8
Ingredients: 12 fresh Black Mission, Brown Turkish, or (in a pinch) dried figs; High-quality balsamic vinegar; Kosher salt; 8 ounces Gorgonzola Dolce, at room temperature; 1/2 cup walnuts, quartered and toasted (see page 17)

December 9, 2011

People think fresh figs are elegant—and this preparation definitely is. To be honest, figs are not my favorite fruit, but when I make them this way I really love ’em. They are a quick and easy (Q&E) piccolino. Cut ’em, stuff ’em, and roast ’em until everything melts and gets all toasty—it’s SOOOOO easy!

Recipe information

Yield
serves: 6 to 8

Ingredients

12 fresh Black Mission, Brown Turkish, or (in a pinch) dried figs

High-quality balsamic vinegar

Kosher salt

8 ounces Gorgonzola Dolce, at room temperature

1/2 cup walnuts, quartered and toasted (see page 17)

Preparation

Step 1
Preheat the oven to 350°F.
Step 2
Slice the figs in half lengthwise, place them on a baking sheet, and dig a little hole in the middle with your pinky finger. Drizzle the fig halves with 2 or 3 drops of balsamic vinegar and sprinkle with salt.
Step 3
Fill each fig with Gorgonzola and top with a quarter of a walnut. Bake for 5 minutes or until the cheese is melted and bubbly.

Cook Like a Rock Star

TagsItalian European Fig Fruit Gorgonzola Blue Cheese Cheese Dairy Walnut Nut Starter Dinner Gluten Free Vegetarian Quick Easy 5 Ingredients or Fewer Oven Bake New Years Fall Summer Cookbooks

Recipe information

Ingredients

Preparation

Step 1

Step 2

Step 3

Recipe notes