Anne Burrell’s Figs Stuffed with Gorgonzola and Walnuts
These DIY Ice Lanterns Are Seriously SO Cool (Literally!)—Here's…
How to Make an Ombre Christmas Tree With Colorful Ornaments
Cake Boss Buddy Valastro Reveals a New Cake Creation for the 202…
How to Make Sicilian Spiral Pasta with Ricotta, Walnuts and Roas…
Patricia Heaton's Gorgeous Watercolor Scarf Is Not Only a Perfec…
How to Make Chocolate Sea Salt Rugelach | Molly Yeh
How to Make Ricotta Dumplings and Mafalde | Rachael Ray
How to Make Red and Green Tortellini Wreaths
How to Make Pumpkin Parm Fries | Rachael Ray
How to Make Sweet Potato Souffles with Boozy Whipped Cream | TDa…
How to Make Fruit Crisp With Any Fruit—Fresh or Frozen | Tia Mow…
How to Make Sweet Potato Pancakes with Cranberry Compote
How to Make Roasted Tomato & Pepper Soup | Rachael Ray
How to Make Florentine Turkey Melts | Rachael Ray
TikTok Star Elyse Myers Embraces Awkward + We're Thankful for TH…
How to Make Pumpkin Bars with Pecan Streusel | Daphne Oz
How to Make Pumpkin Popper Mac | Rachael Ray
How to Carve Your Thanksgiving Turkey: Chef Sara Moulton Shares …
4 Common Thanksgiving Kitchen Disasters FIXED, Thanks to Chef Je…
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!
Want More?
Get Our Best Recipes, Life Hacks, DIY Ideas & More… Delivered Right to Your Inbox
By signing up, I agree to the Terms & to receive emails from the “Rachael Ray” show
