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.
Keep up to date with
dish weekly recipes,
food news, and events.
Related Content
latest issue:
127
In Dream Escape, we journey from Japan and Morocco to Italy, India and beyond, sharing recipes inspired by travel, heritage and comfort. We celebrate the champions of the Outstanding Food Producer Awards, explore the stories and recipes of chefs shaped by their cultural roots, and warm up with everything from West African soups and slow-braised lamb to porchetta, butter chicken and beef noodle soup. Alongside destination menus, Scandinavian sweets and cosy pub classics, Chrisanne Terblanche shares her favourite street-side dining spots in Bangkok, while Yvonne Lorkin explores red wine varietals. This issue, we invite you to slow down, turn the pages and escape through food.