Fresh Figs and Blue Cheese – a match made in heaven!

August 8, 2010 at 5:17 pm (Appetizer)

Our farmer’s market just started this Saturday and I found the most beautiful fresh figs.  I love the combo of  figs and blue cheese.  This is one version of figs and blue cheese I make for our friends.  Another way to make these is to stuff the figs, wrap with proscuitto, drizzle with black truffle oil.  Then bake and drizzle with a reduction of port that has had a few rosemary branches in it.  Anyway you look at it, fresh figs and blue cheese are the summertime winner in my house.

Blue Cheese Figs with Pancetta

Serves 4

8 Large Fresh Figs Cut in half

Rogue Creamery Crater Lake Blue Cheese (or other high quality Blue cheese)

Pancetta – cut into small strips

Barrel Aged Balsamic Vinegar (use a high quality balsamic don’t use a regular balsamic from the grocery store as it will be too sour)

Storm Olive Oil or for those that like it, black truffle oil

Cook the pancetta until crispy and reserve.

1. Place a small amount of blue cheese onto the fig with the cut side facing up.  About a large teaspoon’s worth.
2. Drizzle a small amount of  oil on figs before baking
3. Bake figs in the oven 350F for approximately 7-10 minutes or just until the blue cheese starts to melt.
4. Place 4 figs onto individual plates and sprinkle with pancetta.  The figs will look like a four-leaf clover on the plate.
5. Drizzle balsamic vinegar over figs and serve while hot

This fig and blue cheese can be served as a dessert/cheese course also, just eliminate the pancetta and serve with a glass of port.