Pan Roasted Figs With Gorgonzola And Honey

I was walking through my garden, taking stock of things, and realized that my Hardy Chicago figs had ripened. I picked them, ones which were soft and drooping, ate a few on my way back into the house, and then set to make a simple snack with the rest.

Anyone who knows me knows I’m a fiend for cheese, especially Gorgonzola. It’s creamier and milder than blue cheese but still has the signature flavor. It goes especially well with something sweet.

Here, instead of broiling the figs (heating up figs transforms the somewhat mealiness of it to become juicy–my husband will not eat raw figs, but once slightly cooked, he enjoys them), I roasted them with butter, flesh side down. It gave it a slightly nutty, caramelized flavor which went delicious with the Gorgonzola and honey. I think a nice brie would go with this too.

Recipe – Makes 1 Appetizer

• 3 ripe, washed figs, halved
• 1 tbsp butter
• Small wedge of Gorgonzola cheese
• Drizzle of honey

1. Heat butter in pan over medium heat, being careful not to burn the butter. Slice washed figs in half and place flesh side down in pan. Roast until the edges have slightly crisped.
2. Arrange on plate flesh side up, crumble cheese on top and drizzle with honey. Serve warm immediately.