Ingredients
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 rosemary leaves
Directions
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 on a baking sheet and bake until
the figs are plump and shiny but have not burst, about 10 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. Serve immediately.
|