I think I may have picked up some of the last figs of the season this week. They were plump, juicy and just the right conditions to make something special with them.
Armed with some gorgeous mild Gorgonzola and some of the finest prosciutto available in this city (from Pino’s fine foods) the figs were turned into a dish from heaven.
Plump ripe figs
1 tsp Gorgonzola or favourite blue per fig
1 tsp cream per fig
1 slice prosciutto per fig
1. Cut fig stopping half way and wrap the fig with prosciutto
2. Place knob of cheese into the cut and top with the cream
3. Bake in preheated 200C oven for 10 minutes