Figs with Blue Cheese

Figs with Blue Cheese 01

Yield: 4 servings

Time: 15 minutes

Figues au Roquefort a delicious recipe from France. There I would use young Roquefort cheese, a sharp blue sheep cheese from Roquefort-sur-Soulzon, a small village in the Massif Central. But any medium sharp blue cheese, like Gorgonzola, Great Hill Blue or Humboldt Fog will do.

I normally serve the figs with thinly sliced smoked ham or salami and when in France, I use Saucisson (salami) from the Ardèche or Noir de Bigorre, the delicious ham from the Pyrénées region.

Ingredients:

  • 4 large ripe firm figs
  • 4 heaping teaspoons of medium sharp Roquefort or any other medium sharp blue vein cheese
  • 4 Tbsp pine nuts
  • 1 Tbsp extra virgin olive oil
  • 8 thin slices of salami, cured ham or prosciutto (optional)

 

Figs with Blue Cheese 02
Figs from Caromb in the Provence

Preparation:

Preheat oven to 450°F (230°C). Wash figs and cut them in half lengthwise. Using a melon baller scoop out enough flesh of the figs interior, roughly the size of a teaspoon. Take care not to pierce the skin. Set aside.

Roast 3 tablespoons of pine nuts in a small frying pan, shaking now and then, making sure they do not burn. Set aside to cool.

Mash the blue cheese lightly with a fork. Mix 1 tablespoon of the roasted pine nuts with the blue cheese. Arrange the fig halves in a baking pan, lightly coated with the olive oil. Fill the scooped out fig halves out with the cheese-pine nut mixture. Roast figs just long enough for the cheese to melt, about 5-7 minutes.

Arrange two slices of cured ham or a couple of slices of salami on each of the 4 salad plates. Put the 2 fig halves on top. Sprinkle the remaining pine nuts around each plate, add a few greens and serve it as a first course.

 

Fig Festival in Caromb
The FÊTE DE LA FIGUE  (Fig Festival) takes place in Caromb in the Provence in July each year.

 

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