The fig season is very short, so enjoy this recipe while you can.
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
8 slices prosciutto
handful of rocket leaves or baby salad greens
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.