Roasted figs with Gorgonzola cream

Serve this as part of a cheese board or as a palate teaser with pre-dinner drinks.
recipe, figs, gorgonzola, starter,snack
Image by:
Recipe from: 28 April 2016
Preparation time: 5 min
Cooking time: 35 min


  • 1
    punnet fresh figs (8-10)
  • 80
  • 250
    single/whipping cream
  • 100
    gorgonzola cheese (I used cremezola from Woolies)
  • 2
    parmesan cheese, freshly grated
  • 2
    Marsala or medium cream sherry
  • freshly ground black pepper
  • handful
    toasted pistachio nuts, roughly chopped
  • honey, to finish
  • fresh baguettes, to serve
Servings: Change Serving


Preheat the oven to 200º C.

Make a cross-cut at the top of each fig and press lightly at the base to flare open slightly.

Tear each piece of prosciutto gently into two long strips and wrap around the base of the figs.

In a small saucepan, heat together the cream, gorgonzola and parmesan cheese.

Whisk with a balloon whisk to ensure the cheeses are thoroughly incorporated.

Simmer on a medium heat until reduced by half. This should take about 10 -12 minutes depending on how high your heat source is.

Add the Marsala and simmer for several minutes more.

Add plenty of freshly ground black pepper.

Strain the cream sauce through a sieve to remove any blue cheese threads. This step is optional but will ensure a super smooth consistency.

Pour the cream into 18cm round oven-proof baking dish, place the figs in the sauce and bake for about 20 minutes.

Scatter over the pistachio nuts and drizzle a little honey over the opened figs.

Serve warm with crusty bread of a selection of cracker breads.

Recipe reprinted with permission of Bibby's Kitchen@36. To see more recipes, please click here.

To receive quick and convenient weekday recipes, join our Easy Weekday Meals mailing list, and for up-to-date trending food, restaurant and wine news subscribe to our Editor’s Weekly newsletter.


Read more on: recipe  |  figs  |  starter  |  snack


Beer braaied beef short ribs

2016-09-21 14:37

Tip of the day

White pepper
Use white pepper when making pale, creamy sauces or clear stock because it won't discolour the sauce.

Find a recipe



Review: Three Wise Monkeys in Sea Point

We try some ramen and poké bowls at Sea Point's newest Asian go-to.

  • Cubana (Claremont)
    The food was excellent. The service was shocking, management apathetic and the ambien...
  • Rcaffé restaurant
    Don't bother eating there. I have had it with the attitude. I don't like the fact t...

Find a restaurant

There are new stories on the homepage. Click here to see them.