Top | Savory

Gorgonzola Figs

(recipe, Anna Conley)



  1. 6 ripe figs
  2. 100 g gorgonzola cheese, cut into 6 pieces
  3. 12 sprigs thyme, leaves only
  4. 12 slices pancetta
  5. 1 tsp. sunflower oil


  1. Make a criss-cross incision in the top of each fig and gently squeeze until slightly open. Nestle a piece of gorgonzola into each cut and sprinkle over some thyme leaves and black pepper.
  2. Wrap each fig with two slices of pancetta to hold the cheese in place and secure with a cocktail stick.
  3. Rub a griddle pan with the sunflower oil, then heat the pan. Griddle the figs for 3-5 minutes on a high heat until the pancetta is crispy and the figs are warm and tender inside.