Figs are in season…….wooohooo!!  I love these subtly flavoured,  sweet and decadent little morsels and what better way to serve them than with this classic Italian marriage of punchy gorgonzola and salty prosciutto.  A very impressive dinner party starter indeed!

Ps.  If you are not a huge fan of blue cheese then a nice creamy goat’s cheese or camembert would work just as well!

Prep time:  10  Minutes                 Cooking time:  10  Minutes                $$  Medium Budget

Serves 8 as an aperitif

6 firm but ripe figs

100gm of Gorgonzola  (Italian blue cheese)

8 slices of prosciutto, halved lengthways

16 grissini sticks

Sea salt and cracked pepper

Extra virgin olive oil for drizzling

Aged balsamic vinegar for drizzling

Extra crackers for serving the figs

Preheat the oven to 180°C.

Slice the very tip of the fig off and discard.  Using a sharp paring knife, make a cross incision in the top of each fig about 2cm deep and lightly squeeze with your thumbs and index fingers.  They will open up like a flower…..

Place the figs on a lined baking tray and drizzle with a little olive oil and sprinkle with a little sea salt and pepper.  Roughly crumble the gorgonzola and set half of it aside.  Gently press the remaining half of the gorgonzola onto the top of each fig.   Bake in the oven for 10 minutes or until the cheese is oozing down the sides and the figs are tender.

While the figs are baking, take a long piece of prosciutto and wrap in a twisting motion around the top of a grissini stick.  Repeat with the remaining and arrange them on a serving platter.

Remove the figs from the oven and using a spatula, place them on the serving platter.  Divide the remaining gorgonzola over the top of each fig and drizzle with the extra virgin olive oil that is left on the tray.  Drizzle a little balsamic (not too much, you don’t want to overpower the figs) over the top and serve with extra biscuits and a small knife to slice the figs.  Heaven.