Oven Roasted Fresh Figs, Gorgonzola and Walnuts

It’s a chilly beginning of January and I just devoured bruschetta with scrumptious oven roasted fresh figs, Gorgonzola and walnuts.

Bruschetta with plump oven roasted fresh figs, Gorgonzola and walnuts

It might strike you as odd that I have fresh figs in January but my passion for figs drove me to devise a wonderful way to have fresh figs year-round.
In mid-summer, and then again in September, when figs are ripe and luscious and the trees are heavy with them I pick them all. I rinse them off and lay them on a dishtowel lined baking sheet to dry off. Once the figs are dry I place the baking sheets in the freezer. When the figs are frozen solid I pack them up in airtight freezer bags to use throughout the year. The bags in my freezer filled with hundreds of figs resemble bags full of golf balls but I know the treat that lies in store within these freezer bags!

Bruschetta with plump oven roasted fresh figs, Gorgonzola and walnuts
I use the figs in many ways: to blend with Greek yogurt for an afternoon treat, to bake fig cakes and for this delicious appetizer of oven roasted fresh figs with Gorgonzola and walnuts.

Bruschetta with Oven Roasted Fresh Figs, Gorgonzola and Walnuts

Ingredients:
Eight figs, fresh or frozen.
If you absolutely cannot find fresh figs then these soft black mission figs are your next best alternative.
80 g (or more depending on your taste) of Gorgonzola cheese, cut into 16 pieces.

Gorgonzola Cheese
16 walnut halves.
8 slices of country bread.
Extra virgin olive oil for drizzling.

Special equipment:
Oven paper

Procedure:
Preheat the oven to 200°C.
Slice the figs in half.

Place the figs on an oven paper lined baking sheet.
If you use frozen figs, slice them while still frozen and allow them to fully defrost before proceeding.
If you don’t want to wait for the figs to defrost you can place them in the oven for a minute until they just begin to sizzle, and then proceed with the recipe.
Top each fig half with a generous piece of Gorgonzola cheese.
Top each fig half with a walnut half.
Roast the figs until they begin to sizzle and the Gorgonzola cheese begins to melt, about two minutes.
Toast the bread and drizzle with olive oil.
Serve the oven roasted fresh figs, gorgonzola and walnuts with toasted country bread, drizzled with a good quality extra-virgin olive oil.

Bruschetta with plump oven roasted fresh figs, Gorgonzola and walnuts

Bruschetta with plump oven roasted fresh figs, Gorgonzola and walnuts

Bruschetta with Oven Roasted Fresh Figs, Gorgonzola and Walnuts

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Ingredients

  • 8 figs fresh or frozen.
  • 80 g or more depending on your taste of Gorgonzola cheese, cut into 16 pieces.
  • 16 walnut halves.
  • 8 slices of country bread.
  • Extra virgin olive oil for drizzling.

Instructions

  1. Preheat the oven to 200°C.
  2. Slice the figs in half.
  3. Place the figs on an oven paper lined baking sheet.
  4. If you use frozen figs, slice them while still frozen and allow them to fully defrost before proceeding.
  5. If you don't want to wait for the figs to defrost you can place them in the oven for a minute until they just begin to sizzle, and then proceed with the recipe.
  6. Top each fig half with a generous piece of Gorgonzola cheese.
  7. Top each fig half with a walnut half.
  8. Roast the figs until they begin to sizzle and the Gorgonzola cheese begins to melt, about two minutes
  9. Toast the bread and drizzle with olive oil.
  10. Serve the figs with toasted country bread, drizzled with a good quality extra-virgin olive oil.

Recipe Notes

Special equipment: Oven paper

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