This has been a “go to” starter for many years. If your figs are very small, you could use 2 for a starter but 1 is usually enough as it’s quite a rich dish. I know there are a lot of baked fig recipes out there but the combination of the cheese, ham and raspberry vinaigrette to dress the salad is irresistible
THE CHEESE – Gorgonzola or Dolcelatte would both be fine in this recipe. Dolcelatte is a slightly sweeter and milder version of Gorgonzola so the choice is yours
SERVES 4 as a Starter
DRESSING
8 fresh raspberries (or 50g)
1 tbsp clear honey
1 tbsp white balsamic vinegar (or cider vinegar)
4 tbsp Olive oil
Pinch of salt
2 basil leaves, torn
BAKED FIGS
4 ripe but firm figs
4 slices of prosciutto or parma ham
75g of Gorgonzola or Dolcelatta
1 small bag of peashoots or rocket (approx. 100g)
Start by making the dressing. Put the raspberries in a bowl with the honey. Gently break them up with the back of a fork. Then, using a small whisk, whisk in the vinegar and finish with olive oil and a pinch of salt and the torn basil leaves. Pour into a jam jar and store in the fridge. When you are ready to serve it’s easy to give it all a good shake when it’s in a jar.
Pre heat the oven to Gas Mark 4/200C/180C Fan.
Using a sharp knife, cut off the top of each fig. Then cut a cross making sure you don’t cut all the way through. Place you fingers on each quarter and gently squeeze so the fig opens like a flower.
Carefully wrap a slice of ham around the middle of each fig leaving the top open. Divide the blue cheese among the figs stuffing it into the top of the fruit.
Place the figs on a baking sheet and cook for 8-10 minutes.
To serve, divide the salad leaves between four plates, place a fig (or more) then drizzle with raspberry dressing and finish with a little sprinkle of sea salt and freshly ground pepper.
Ingredients
Raspberry dressing
- 8 fresh raspberries
- 1 tbsp honey
- 1 tbsp white balsamic vinegar
- 4 tbsp olive oil
- pinch salt
- 2 basil leaves torn
Baked figs
- 4 large figs (or 8 small)
- 4 slices prosciutto
- 75 g dolcellata or gorgonzola
- 100 g baby salad leaves
Instructions
- Start by making the dressing. Put the raspberries in a bowl with the honey. Gently break them up with the back of a fork. Then, using a small whisk, whisk in the vinegar and finish with olive oil and a pinch of salt and the torn basil leaves. Pour into a jam jar and store in the fridge. When you are ready to serve it’s easy to give it all a good shake when it’s in a jar.
- Pre heat the oven to 180C Fan.
- Using a sharp knife, cut off the top of each fig. Then cut a cross making sure you don’t cut all the way through. Place you fingers on each quarter and gently squeeze so the fig opens like a flower.
- Carefully wrap a slice of ham around the middle of each fig leaving the top open. Divide the blue cheese among the figs stuffing it into the top of the fruit.
- Place the figs on a baking sheet and cook for 8-10 minutes.
- To serve, divide the salad leaves between four plates, place a fig (or more) then drizzle with raspberry dressing and finish with a little sprinkle of sea salt and freshly ground pepper.