Anne Burrell’s Figs Stuffed with Gorgonzola and Walnuts
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Ingredients
- 12 fresh Black Mission, Brown Turkish or (in a pinch) dried figs
- 8 ounces Gorgonzola Dolce, at room temperature
- 1/2 cup walnuts, quartered and toasted
- Balsamic vinegar
- Salt
Yield
Serves: 6-8
Preparation
Preheat the oven to 350°F.
Slice the figs in half lengthwise, place them on a baking sheet and dig a little hole in the middle with your pinky finger. Drizzle the fig halves with 2 or 3 drops of balsamic vinegar and sprinkle with salt.
Fill each fig with Gorgonzola and top with a walnut quarter. Bake for 5 minutes or until the cheese is melted and bubbly.
Fig out!
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