A bundle of contrasting tastes and textures
Gorgonzola and Prosciutto Figs
4 ripe figs
4 slices thinly sliced prosciutto
4 long sage leaves
60 g gorgonzola dolce, cut into 4 pieces
PREHEAT the oven to 200?C. Slice the figs into quarters without cutting through to the base and prise them slightly open.
Place a sage leaf in the middle of each fig with a cube of gorgonzola. Using the palm of your hand, gently cup the fig around the filling. Wrap a slice of prosciutto around the fig and secure with a toothpick.
Place figs on a tray lined with baking paper and bake for 10