serves
6
prep
5 minutes
cook
5 minutes
serves
6
people
preparation
5
minutes
cooking
5
minutes
Ingredients
- 12 figs (see Note)
- 100 g gorgonzola dolce latte
- 12 thin slices flat pancetta (not round)
For the salad
- 1 pear, thinly sliced
- ½ cup radicchio leaves, torn
- ½ cup endive leaves, torn
- 2 tbsp lemon juice
- 6 tbsp extra virgin olive oil
- 1 tbsp aged balsamic vinegar, plus extra to serve
- Salt and black pepper
Photography by Jiwon Kim.
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Instructions
1. To prepare the figs, cut a criss-cross in the centre from the top of the fig to the base, ensuring the fig remains in one piece. This will open the fig so you can place about a teaspoon of gorgonzola inside each one.
2. Once the figs have been filled, wrap a slice of pancetta around the fig and secure with a toothpick.
3. Preheat the grill on the highest setting, then then cook the figs until the top becomes crispy and the gorgonzola has melted. Alternatively, bake in a 220°C fan-forced oven.
4. For the salad, combine all the ingredients, divide onto serving plates, place the figs on top, and drizzle with extra balsamic vinegar to serve.
Note
Ensure the figs you’re using are not too ripe and are slightly firm – this will make them easier to stuff.
Photography by Jiwon Kim.
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Cook's Notes
Oven temperatures are for conventional; if using fan-forced (convection), reduce the temperature by 20˚C. | We use Australian tablespoons and cups: 1 teaspoon equals 5 ml; 1 tablespoon equals 20 ml; 1 cup equals 250 ml. | All herbs are fresh (unless specified) and cups are lightly packed. | All vegetables are medium size and peeled, unless specified. | All eggs are 55-60 g, unless specified.
