Baked figs with gorgonzola cheese are a magical combination and a delicious way to start or end a meal!
These baked figs with cheese and honey are totally indulgent and incredibly easy to prepare.
The freshness of the fruit, the rich flavours, and combination of sweet and salty are a wonderful accompaniment for drinks, or as an elegant dessert to end a meal.
The figs are lightly baked for just 15 minutes, so they remain juicy. If you prefer them a little more caramelized and chewy, increase the first baking time to 15 minutes.
Gorgonzola with figs
Gorgonzola is a blue veined cheese from the Lombardy and Piedmonte regions in Northern Italy, made from cow’s milk.
There are two types of gorgonzola- a younger cheese (dolce, or sweet) and one that is aged (piccante, spicy).
Gorgonzola dolce (also known as Dolcelatte) is a soft, smooth cheese, which is mild, creamy and sweet.
Gorgonzola piccante is drier and crumbly, with a creamy, intense sharp flavour; it is spicy and pungent with a slightly nutty aroma.
You could use either type as they will both pair beautifully with figs. We prefer to use gorgonzola piccante as the pungent flavour really compliments the rich sweetness of these baked figs!
Find out about types of figs – how to select, store and some other ways to prepare them.
When selecting figs, choose those which are plump, with smooth unbroken skin, and free from bruises.
Firm figs will take a day or two to ripen, while figs which are too soft, mushy or snell sour are overripe and should be discarded.
Figs are in season twice a year in some countries, with a short season early summer, and later on when they are easily available from August to October.
Select a sweet variety of fig such as the Black Mission, Brown Turkey or Dottato (Kadota).
If you are not able to find sweet figs, baking with a drizzle of honey is a great way to make them sweeter.
If you are unable or do not wish to use gorgonzola, try another blue cheese such as stilton, or try goat cheese.
These are best eaten straight away, but will keep in the fridge in a sealed container for 1-2 days. They do not freeze well.
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Roasted Figs With Gorgonzola And Honey
- 6 fresh figs wash and pat dry
- 120 grams gorgonzola ½ cup or goats cheese/stilton
- 2 tablespoons olive oil
- ⅛ teaspoon thyme dried
- 2 tablespoons honey
- black pepper freshly ground
- 3 honey glazed pecans chopped
- 6 small basil leaves to garnish
- Preheat the oven to 200℃/180℃fan/400℉.
- 6 fresh figsTrim the fig stem and cut an X from the top ¾ down (don't cut all the way through).
- 2 tablespoons olive oilArrange on a baking tray, drizzle with olive oil and bake for 5 minutes.
- 120 grams gorgonzola, ⅛ teaspoon thyme, 2 tablespoons honeyRemove from the oven and using a teaspoon, stuff each fig with the cheese and sprinkle a little dried thyme over the top. Drizzle with honey and bake for 10 minutes.
- black pepper, 3 honey glazed pecans, 6 small basil leavesRemove from oven and allow to cool for a few minutes before garnishing with freshly ground black pepper, crushed pecans and basil leaves.
- Find more information on varieties of figs.
- Select fresh ripe figs. Unripe figs will not work as well.
- Gorgonzola piccante pairs beautifully with figs, but you could also make these using a milder Dolcelatte, goats cheese or a stilton.
- These figs are lightly baked for just 15 minutes, so they remain juicy. If you prefer them a little more caramelized and chewy, increase the first baking time to 15 minutes.
- These are best served straight away, but they will keep in a sealed container in the fridge for 1-2 days. They do not freeze well.
Only you will see your notes and you can edit them anytime.
Nutritional information is calculated automatically and accuracy cannot be guaranteed. The information above is an estimate per serving.
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