Anne Burrell’s Figs Stuffed with Gorgonzola and Walnuts

by Anne Burrell 9:00 AM, December 20, 2016

Aired December 20, 2016

Serves 6-8

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

From the pantry:
Balsamic vinegar


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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