Figs, gorgonzola, prosciutto...say no more

 

 

No explanation needed here. No long-winded instructions.  No childhood recollections. 

Some things are just too perfect for words. 

I will say this: fresh figs, gorgonzola cheese, prosciutto, bake, eat. 

It's as simple as that.

 

 

 

Comments

[hama]

wooooow. pockets of goodness!!!! that looks amazing! and i thought that these were to be eaten uncooked! baked is a WHOLE other game. yum.

[Ninette]

Just send me straight to heaven with these. Figs, goat cheese, and prosciutto drizzled with a little honey are to die for too. Where did youget the figs?

[Reemski]

mmmm, I can imagine the smell and the taste..yummo!

[Olga]

love, love, love!!!!!!!!!!!!!
and your write up is very funny!

[Maria@TheGourmetChallenge]

oh yum, they look divine! I could easily eat 2 dozen of these.

[sue]

I just stumbled upon your blog and saw this. It looks amazing. I'm not much of a cook - in fact, i don't know that i've ever touched a fresh fig (only dried ones). could you let me know how long to bake any any other info that would help a newbie out? thank you!

[Carrie]

These look so good! I bet they are amazing!

[Milena]

Wow! They look scrumptious. May I ask where you got the toothpicks?

[Anita]

Yum! Simple yet they sound gloriously delicious. :)

[Hedonistic Hostess]

Hi Hama - pockets of goodness is the perfect description :)

Hi Ninette - a goats cheese version would be so delicious. I got my figs from a local producer in Adelaide who has restored an historical farm with fig trees thought to be planted in the 1850s. Check them out at http://www.willabrand.com

Hi Reemski - yep, yummo! is right :)

Hi Olga - thanks, glad you enjoyed it.

Hi Maria - as soon as I started making them I wished I'd bought more figs. But it's probably lucky I didn't because I would havae eaten 2 dozen or more!

Hi Sue - you won't be disappointed if you search out some fresh figs and this recipe requires almost no effort at all. A few pointers...the figs should be soft to the touch but not mushy. You're looking for the same kind of texture as a ripe peach. You can use any soft, creamy blue cheese but gorgonzola (an Italian blue) is my favourite. Cut a deep cross in the top of the fig to stuff the cheese into, but don't cut all the way through. After you've wrapped the figs with prosciutto and secured with a toothpick, bake in a moderate oven (about 180 degrees celsius) until the cheese is melting and getting slightly burnished edges. I did mine for about 20 minutes. Hope that helps! Let me know if you have success :)

Hi Carrie and Anita - amazing and easy to make...my favourite combination.

Hi Milena - I bought my picks from the food store I work at, but you'll find them online if you do a google search for 'bamboo knotted party picks'. Here's one I found http://www.pickonus.com/knottedpicks-3124or434.aspx

[JennDZ_The LeftoverQueen]

Loving all these fig posts!

[MsGourmet]

Speechless!

[Omniamare]

Those are gorgeous. I've been hankering after figs terribly but haven't found any here yet. Growing up we had a fig tree in the backyard...the most perfect, strange fruit. And freshly squid caught sqid sounds amazing. I made the calamari agin this weekend and if you try it, it's even better with a dash more cayenne and a little paprika.

[Jenn AKA The Leftover Queen]

Let's just say that looks like heaven in my book.