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
www.thegourmetspoon.com

•  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