Sweet figs and salty prosciutto make an irresistible pairing, said food writer and cookbook author Sue Quinn. And it’s even better combined with the tang of blue cheese and the crunch of nutty pangrattato in this light but luxurious appetiser.
Ingredients (serves 4)
- 80g creamy blue cheese
- 4 ripe figs, halved lengthwise
- 4 slices prosciutto, halved lengthwise
- 1 tbsp runny honey, plus extra for serving
- 1 small handful of basil leaves, torn
For the pangrattato
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- 1 tbsp olive oil
- 30g fresh breadcrumbs (not too fine; ideally sourdough)
- 20g chopped hazelnuts or walnuts
- 1 small garlic clove, minced finely
- grated zest of 1⁄2 a lemon
Method
- Preheat the oven to 200°C. Place a small spoonful or slice of blue cheese on the cut side of each fig half. Wrap each with a strip of prosciutto, and arrange them snugly in a baking dish.
- Drizzle with the honey and roast until the cheese has melted and the figs are soft – about 10 minutes.
- Meanwhile, make the pangrattato. Warm the olive oil in a small skillet, add the breadcrumbs, nuts and garlic and fry over a medium-high heat, stirring until crisp and golden. Stir in the lemon zest and set aside.
- Transfer the roasted figs to a serving plate, pour over the juices from the dish, and scatter with the pangrattato. Top with torn basil leaves.
- Serve straightaway, with an extra drizzle of honey, if desired.
Taken from Cheese Please by Sue Quinn.
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