Figs and Gorgonzola
Item 1 of 1
Adam Bennett keeps things simple in this figs and Gorgonzola recipe, letting the complementary flavours speak for themselves and garnishing with toasted almonds, honey and balsamic.
First published in 2015
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Ingredients
Metric
Imperial
Figs
- 2 figs, ripe
- 1 tbsp of acacia honey
- 1 tbsp of caster sugar
- 2 sprigs of lemon thyme
Almonds
- 60g of blanched almonds, roughly chopped
- olive oil
- sea salt
To plate
- 160g of Gorgonzola dolce latte
- acacia honey, to drizzle
- 1 dash of balsamic vinegar
- 1 handful of rocket
SAVE RECIPE
Method
1
For the almonds, place the nuts into a large frying pan with a generous drizzle of oil and a generous pinch of sea salt. Toast over a medium heat until the almonds have lightly browned and absorbed the oil
- 60g of blanched almonds, roughly chopped
- olive oil
- sea salt
2
Taste and add more seasoning if necessary. Remove from the pan and set aside until required
3
Cut the figs in half and place on an oven tray, cut-side up. Drizzle evenly with honey and dusting of the caster sugar
- 2 figs, ripe
- 1 tbsp of acacia honey
- 1 tbsp of caster sugar
4
Place the lemon thyme on a board and bruise gently using the back of a knife, then sprinkle over the figs
- 2 sprigs of lemon thyme
5
Place the figs under a grill on a very low heat. Heat until the tops of the figs start to soften, swell slightly and absorb the honey and sugar. Remove from the heat and set aside
6
To serve, divide the Gorgonzola into 4 equal portions and place onto plates alongside the figs. Drizzle with some more honey and a dash of balsamic. Garnish with the almonds and a few washed rocket leaves. Serve immediately
- 160g of Gorgonzola dolce latte
- acacia honey, to drizzle
- 1 dash of balsamic vinegar
- 1 handful of rocket
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