Baked Figs with Gorgonzola & Prosciutto
Baked figs with gorgonzola & prosciutto
1 tub Fresh figs: 1 tub
150 g Prosciutto Crudo
150 g Gorgonzola cheese
Olive oil: for drizzling
250 g Pecorino Romano cheese, cut into 8 cm x 3 cm wedges
1 pack Italian antipasti selection of cold meat (Prosciutto Crudo, Salame Milano and Coppa)
1 jar Grilled artichokes, in vegetable oil, drained
1 jar Grilled peppers in vegetable oil, drained
1 jar Greek olives stuffed with sundried tomatoes, drained
1 Ciabatta loaf, fresh
Aged balsamic vinegar: for drizzling
Preheat the oven to 180 °C.
Count the number of figs you have and then cut the Prosciutto into the same number of lengthwise strips.
Divide the Gorgonzola into the same number of pieces.
Remove the end of the hard stalk at the top of each fig, cut a cross in the tops of the figs nearly, but not quite, all the way down to the bottom, and pinch the bases.
Place a piece of Gorgonzola in the centre of each fig.
Wrap a strip of prosciutto around the base of each fig to hold the cheese in place.
Place the cut-side up in a baking dish lined with non-stick baking paper.
Lightly drizzle with olive oil and bake for approximately 5 minutes until the cheese starts to melt and the figs are warm.
On a large serving platter or wooden board arrange pieces of Pecorino Romano, Prosciutto Crudo, Salame Milano, Coppa, artichokes, grilled peppers, olives and bread.
Add the warm figs and drizzle with a little olive oil and aged balsamic vinegar.
Head on down to your nearest Woolies for the ingredients or shop online with convenience at www.woolworths.co.za/food