Baked Figs with Blue Cheese and Prosciutto
Photography Aaron McLean.
The fig season is very short, so enjoy this recipe while you can.
Serves: 4
INGREDIENTS
8 fresh figs
50 grams cream cheese
50 grams blue cheese
½ teaspoon fennel seeds, toasted and roughly ground
1 clove garlic, crushed
finely grated zest of ½ a lemon
1 tablespoon fresh lemon juice
sea salt and freshly ground pepper
balsamic vinegar
liquid honey
To finish
8 slices prosciutto
handful of rocket leaves or baby salad greens
METHOD
Preheat the grill to its highest setting.
Cut a cross in the top of each fig, slicing halfway down so that the sides open out like petals. Place them in a lightly greased baking dish just large enough to hold them comfortably.
Put the cheeses, fennel, garlic, lemon zest and juice in a food processor and mix well. Season.
Stuff each fig with a spoonful of the cheese mixture.
Drizzle the figs with balsamic vinegar and honey and add 2 tablespoons of water to the baking dish.
Grill the figs until the cheese has melted and is bubbling a little.
Don’t have the figs too close to the grill or the cheese will burn before the figs have had a chance to heat through.
To serve: Leave the figs to sit for a few minutes before serving. Place 2 figs on each serving plate, drape with prosciutto and garnish with salad leaves. Drizzle with pan juices and give each a grind of black pepper.
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This winter issue of dish is about comfort and connection. Celebrating the best of New Zealand and Australian produce, it brings together recipes from some of our most-loved chefs, including Moroccan Chicken Soup, Mint-glazed Roasted Leg of Lamb, Slow Cooker Braised Red Wine and Miso White Chocolate Cheesecake. Find plenty to carry you through the colder months, from flaky sausage rolls and mushroom pie, to soul-soothing pasta, nostalgic baking, weekend market inspiration and dinner party menus. There’s a spotlight on the Outstanding Food Producer Awards, recipes from Caroline Griffiths’ Midnight Spaghetti, and a deep dive into the difference between Kiwi syrah and Aussie shiraz.