- 12 ripe figs
- 1 1/2 tablespoons extra-virgin olive oil
- 1/2 cup Gorgonzola
- 1/3 cup good-quality honey
- 4 sprigs fresh rosemary leaves
Preheat the oven to 400 degrees F.
Using a paring knife, carefully slice each fig in half, vertically. Drizzle each fig with extra-virgin olive oil. Spoon each half fig with about 1 teaspoon of the Gorgonzola. Place the figs on a baking sheet and bake until the figs are plump and shiny but have not burst, about 5 minutes.
Drizzle equal amounts of the honey on each of 4 serving plates and place the figs on top of the honey. Sprinkle each plate with a pinch of the chopped rosemary and some of the remaining Gorgonzola. Alternatively, lay rosemary sprigs on a platter, decoratively arrange the figs, drizzle a little honey on each half of fig. Serve immediately.
Roasted Beet, Fennel, Mache and Gorgonzola Salad
Charlie Trotters Whole Roasted Figs With Goat's Cheese Ice Cream, Spicy Fig Sauce And Oatmeal Tuiles
Toasted Hazelnut and Dried Cranberry Salad with Bibb Lettuce and Gorgonzola
Baby Arugula with Smithfield Ham, Maytag Blue Cheese and Fresh Fig Vinaigrette
Cola-Braised Pot Roast with Fresh Rosemary
Fresh Tuna and Butter-Lettuce Wraps with Crispy Wonton Threads, Shaved Jalapeno and Basil Oil
Smoked Duck, Spiced Ricotta and Fig Jam Toasts
Mixed Baby Greens With Fig Vinaigrette
Canape Of Maytag Blue Cheese And Roasted Walnuts With A Caramelized Onion And Apple Relish
Fresh Mozzarella, Italian Sausage And Roasted Pepper Calzone