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Sweet Gorgonzola with Baked Figs and Honey

Source: Casual Cuisines of the World - Trattoria by Mary Beth Clark
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Active Time:  10 Minutes
Total Time:  20 Minutes
  Serves 4
Serving cheese as dessert, or just preceding dessert, is a European tradition. Here, the rich flavors of the cheese and the baked figs are offset by an extraordinary balance of sweet honey and the peppery nature of arugula. Select a sweet, not salty, cheese at its peak of ripeness. Offer thinly sliced walnut bread on the side and accompany with a sweet wine such as a Moscato or Malvasia.
4 firm yet ripe figs
1 1/2 teaspoons extra-virgin olive oil
10 oz sweet gorgonzola cheese, rind removed and cut into 4 equal pieces
4 tablespoons acacia or wildflower honey
12 arugula sprigs
Sweet Gorgonzola with Baked Figs and Honey Recipe at
Preheat an oven to 475 degrees F. Snip off the pointed tips of the figs and brush the fruits with the olive oil. Arrange in a small baking pan. Place in the center of the oven and immediately reduce the heat to 425 degrees F. Bake until puffed and aromatic, about 10 minutes. Remove from the oven and let cool.

Cut an X in the top of each fig and fold the corners back to resemble a flower, or split in half lengthwise. On each plate, attractively arrange 1 piece Gorgonzola, 1 fig and 3 arugula sprigs and drizzle with 1 tablespoon honey. Serve immediately.

Recipe author: Mary Beth Clark

Recipe reprinted by permission of Weldon Owen. All rights reserved.
Date Added: 01/01/2008
Nutrition Facts per Serving
Yield:   Serves 4
Calories: 364
Fat. Total: 22g
Fiber: 2g
Carbohydrates, Total: 29g
Sodium: 712mg
% Cal. from Fat: 54%
Cholesterol: 76mg
Protein: 16g
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