You are here: Home > Food

Figs with blue cheese and prosciutto

By Lyndey Milan
PHOTOGRAPHY BY BRETT STEVENS, STYLING BY YAEL GRINHAM

Serving size: Serves 6
Cooking time: Less than 15 minutes
Course: Finger food
Favourite flavours: Cheese

This is an easy home recipe inspired by a wonderful dish served by Armando Percuoco in his Sydney restaurant Buon Ricordo.
INGREDIENTS

6 large (or 12 small) figs
100g of your favourite blue cheese, e.g. Blue Castello
6 thin slices prosciutto
1/4 cup (60ml) cream
METHOD

1. Preheat oven to 200°C (180°C fan-forced). Cut figs downwards, part-way, but not all the way through. Place a spoonful of cheese in the cut and press figs together. For large figs, wrap in prosciutto. For small figs, cut prosciutto in half lengthways and wrap each half around a fig.
2. Place figs in a baking tray or frying pan which will go in the oven. Drizzle with cream and place in oven for 8 minutes. Remove and serve on individual plates, spooning more of the cream over the top.

Not suitable to freeze or microwave.

The rich flavours of this dish are best met with a lightly-oaked chardonnay or a wine with some texture like viognier or pinot gris.

Also in this section

Recipe Search

Tip: Try "lamb & potato" or "Low GI"
advertisement
Features
Pictures
Video
Our women of the veilSacred or oppressive? As Europe debates the banning of the burqa, Erin O’Dwyer talks to four Muslim Australian women about why they choose – or choose not to – wear the Islamic veil. Chicken pot pie600g chicken breast fillets 60g butter 400g kumara, chopped finely 1 medium (350g) leek, sliced 1 clove garlic, crushed 2 tablespoons plain flour 1½ cups (375ml) chicken stock ¼ cup (60ml) cream 1 tablespoon chopped chives 2 sheets ready-rolled butter puff pastry 1 egg, beaten lightly NOTE: This recipe can be made a day ahead. Zucchini and corn muffins2 cups (300g) self-raising flour ½ teaspoon mild paprika 1 cup (250ml) buttermilk 1 egg, beaten lightly 80g olive oil margarine, melted 2/3 cup (80g) grated low-fat cheddar cheese 1 small (90g) zucchini, grated coarsely 125g can corn kernels, rinsed, drained 1 green onion (green shallot), sliced thinly 2 teaspoons finely chopped fresh flat-leaf parsley Chunky vegetable and pasta soup1 tablespoon vegetable oil 2 medium (300g) brown onions, chopped 2 cloves garlic, crushed 4 celery sticks, chopped 2 medium (240g) carrots, chopped 410g can tomato puree 1/3 cup (80ml) tomato paste 420g can red kidney beans, rinsed, drained 3 litres (12 cups) chicken or vegetable stock 500g penne pasta ¼ cup chopped flat-leaf parsley ¼ cup (20g) grated parmesan cheese NOTE: Can be made two days ahead. Oven-baked risotto with Italian sausages1 litre (4 cups) chicken stock 6 (500g) spicy Italian-style sausages 1 tablespoon olive oil 40g butter 2 large (400g) brown onions, chopped 1 clove garlic, crushed 2 cups (400g) arborio rice ¾ cup (180ml) dry white wine 1 cup (160g) drained semi-dried tomatoes ¼ cup fresh basil leaves ¼ cup (20g) grated parmesan cheese NOTE: This recipe is best made close to serving.
ww |

inspire me

William, Kate and Harry shine at royal lunch

William, Kate and Harry shine at royal lunchThis year is all about Queen Elizabeth, but the younger generation of royals...More >

Queen Elizabeth has servants break in her...

Queen Elizabeth has servants break in her shoesQueen Elizabeth pays people to wear in her new shoes, her stylist has revealed.More >

Photo galleries

Horoscopes by Jessica AdamsHoroscopes by Jessica Adams Desserts to impressDesserts to impress

Weekly newsletter

Recipes in your inboxWe send you the latest recipes from the Weekly plus all the week's best bits to your inbox.
Sign up now >
ww |

topics

Handy hints(740)/ Expert advice(530)/ natural health(436)/ Books(426)/ diet(348)/ Recipes(287)/ Food(267)/ Health(252)/ Gardening(221)/ Royals(165)/ Craft(164)

Also on Ninemsn