Roasted Figs With Gorgonzola Recipes

ROASTED FIGS WITH GORGONZOLA

Steps:

• Preheat the oven to 400 degrees.
• With a sharp paring knife, remove any stems from the figs. Cut each fig in half lengthwise.
• Drizzle a baking sheet with 1 tablespoon of the olive oil. Place the figs cut side up on the baking sheet. Drizzle with an additional tablespoon of olive oil. Sprinkle very lightly with cinnamon.
• Bake for 10 minutes. Remove the pan from the oven and turn the figs cut side down. Bake for an additional 10 minutes.
• Remove figs from oven and allow to come to room temperature.
• While the figs are baking, prepare the baguette. Cut the baguette into 12 approximately 1/2" diagonal slices. Place on a baking sheet and drizzle with the remaining 2 tablespoons of olive oil. Bake at 400 for 5 minutes. Remove the toasted baguette slices form the oven and allow them to come to room temperature.
• To assemble: place two fig halves on top of a slice of toasted baguette. Drizzle figs with balsamic vinegar and honey. Sprinkle with crumbled Gorgonzola. Top with a light dusting of chopped rosemary. Serve with a dish of Liberté Blackberry Yogurt.
• Serve at room temperature.

ROASTED STUFFED FIG WITH GORGONZOLA

Steps:

• Freeze the grape slices until frozen, about 30 minutes.
• Preheat the oven to 350 degrees F.
• Put the Gorgonzola and mascarpone in a bowl and mix with an electric hand mixer until combined. Fill a disposable pastry bag with the cheese mixture and snip the tip about 1/2 inch from the end.
• Remove the top third from each fig and place upright on a small baking sheet. Add the walnuts and roast until the figs are soft and beginning to caramelize and the walnuts are toasty, about 10 minutes.
• Heat a saute pan over medium heat and add a splash of olive oil. Add the prosciutto and saute until crispy, about 5 minutes. Add a splash of red wine vinegar and remove from the heat.
• Finely chop the walnuts. Pipe a heaping amount of the cheese mixture into each fig. Roll the tops in chopped walnuts. Top with crispy prosciutto pieces. Stick a frozen grape slice in each.

ROASTED FIGS AND ONIONS WITH GORGONZOLA CROUTONS

Steps:

• Preheat oven to 350 degrees.
• In a medium bowl, mix the olive oil, garlic, salt, pepper and mint. Slice the onions in half, from stem to root end and add to bowl. Coat onions and place in a shallow baking dish and roast for 30 minutes.
• Add figs to the baking dish, baste with juices and roast for 15 more minutes.
• Meanwhile, mix gorgonzola, Tabasco, Worcestershire and thin with cream to make a spreadable mixture. Brush baguette slices with garlic oil.
• Remove the onions and figs from oven, raise oven temperature to 400 degrees. Place baguette slices on a baking sheet and toast the slices for about 7 minutes, until browned.
• To serve:
• Spread the cheese mixture on the bread. Place the onion and fig mixture on a platter, and surround with the croutons. Serve immediately. Tip: DRIED FIGS
• Heat your figs with a mixture of brandy and water to barely cover. Cook 15-20 minutes until softened. Serve with mascarpone cheese or whipped cream.

BAKED FIGS WITH GORGONZOLA AND AGED BALSAMIC VINEGAR

Steps:

• Cut figs in half, then stuff with a teaspoon of cheese and cover with 2 tablespoons balsamic vinegar. Bake in 350-degree oven until warm, about 3 to 4 minutes. Mix oil and vinegar to make a dressing and toss with the mesclun salad. Season with salt and pepper. Serve the salad on the plate with the figs.

ROASTED FIGS WITH PROSCIUTTO AND GORGONZOLA

Steps:

• Heat oven to 200oC.
• Make a small cut at the top of each fig and push in a little piece of gorgonzola. Wrap each fig in a slice of prosciutto.
• Bake in the oven for 15 minutes. The cheese will melt and the prosciutto will be crisp.
• Serve immediately on rocket leaves dressed in olive oil and salt, and finish with a little finely cracked pepper.