Gorgonzola-Stuffed Figs with Balsamic GlazeMakes 4 Servings
|*||8 fresh Black Mission figs, quartered through the stem end, leaving the root end intact|
|*||1/2 cup crumbled Gorgonzola cheese (See Notes)|
|*||8 paper-thin slices smoked ham|
|*||1 tbls. olive oil|
|*||2 tsp. finely chopped fresh rosemary leaves|
|*||1/2 tsp. kosher salt|
|*||1/2 tsp. black pepper|
|*||1 cup balsamic vinegar|
|1||Preheat the oven to 450 degrees.|
|2||Place the figs in a medium-size baking pan and stuff each one with 1 tablespoon Gorgonzola. Wrap each with a slice of ham and sprinkle with the oil, rosemary, salt, and pepper. Bake until the figs are gooey on the inside and charred on the outside, soft but still firm, about 15 to 18 minutes.|
|3||Meanwhile, place the vinegar in a small saucepan and bring to a boil over high heat. Continue boiling until it reduces to about 1/4 cup, about 10 minutes. As soon as the figs come out of the oven, pour the hot glaze over them. Serve immediately.|
- You can substitute Roquefort, Danish blue, or ricotta cheese for the Gorgonzola.
- This dish can be assembled ahead of time and cooked just before serving.
From THE OLIVES TABLE by Todd English and Sally Sampson. Text Copyright(C) 1997 by Todd English and Sally Sampson. Reprinted by permission of Simon & Schuster, Inc.