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 ounces sweet Gorgonzola cheese, rind removed and cut into 4 equal pieces
- 4 tablespoons acacia or wildflower honey
- 12 arugula sprigs
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 reprinted by permission of Weldon Owen. All rights reserved.
nutrition information per serving
364 calories; 22g total fat; 76mg cholesterol; 712mg sodium; 29g carbohydrates; 2g fiber; 16g protein
These nutrition facts are calculated according to the ingredients listed in this recipe. Any substitutions will change these facts. Although we strive for accuracy, please note that food manufacturers occasionally change their food formulas, which could affect the calculations as shown.
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