Gorgonzola Stuffed Black Mission Figs with Aged Balsamic Vinaigrette
One of my favorite recipes is a tapa and very simple to throw together. Serve it as an hors d’oeuvre, first course, or as a selection on your tapas menu.
The Gourmet Spoon Recipe Box
- 15 black Mission or Calimyrna figs
- ¼ pound gorgonzola cheese
- freshly ground black pepper, to taste
- 1 large bunch arugula
- 1 tablespoon extra virgin olive oil
- salt, to taste
- 1 lemon, zested and juiced
- 2 tablespoons aged balsamic vinegar
Preheat oven to 350ºF.
Remove the stems from the figs. Using a very sharp knife, cut ¾ of the way down through the top of the figs. Turn figs 90º and cut again ¾ of the way through. Place approximately ½ tablespoon of gorgonzola cheese in the center of each fig and season lightly with pepper. Place the figs on a sheet pan and bake for 5 minutes or until the cheese just begins to melt.
In a small mixing bowl toss the arugula, olive oil, salt and lemon juice and mix well. Divide onto 4 plates and top with 3 figs per plate. Drizzle with aged balsamic vinegar and garnish with lemon zest. Serves 4 immediately