Stuffed figs with parma ham and cheese

Baked parma ham and gorgonzola figs

Not mad on blue cheese? This recipe works just as well with soft goats' cheese or mozzarella

By , 16 February 2017

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Baked parma ham and gorgonzola figs
  • 20 Mins

  • Serves: 2

Nutritional Info
Each 162g serving contains
  • Energy

    1091KJ

    261KCAL

    13%
  • Fat

    14.9g

    med

    21%
  • Saturates

    7.0g

    high

    35%
  • Sugars

    16.2g

    med

    18%
  • Salt

    1.49g

    med

    25%
of your reference intake.
Typical energy values per 100g: 674kJ/161kcal.
Ingredients
  • 4 figs
  • 4 slices Extra Special Parma Ham
  • 50g Extra Special Gorgonzola, cubed
  • 1tbsp clear honey
  • 2tbsp extra virgin olive oil
  • 1tbsp balsamic vinegar
  • 1tbsp pine nuts, toasted
  • 6 basil leaves
  • Rocket, to serve
Method
  • Preheat the oven to 180C/160C Fan/Gas 4.

  • Cut a cross down into the top half of each fig. Gently squeeze the figs at the bottom to open them out.

  • Wrap a slice of the ham around the base of each fig. Put on a baking tray.

  • Divide the Gorgonzola cubes between the figs, gently pushing into the top of each one. Drizzle over the honey and 1tbsp of the oil.

  • Bake for 8-10 mins, until the cheese melts and the ham turns crisp.

  • Divide the figs between 2 plates, then drizzle over the remaining oil and the vinegar. Scatter with pine nuts and basil, season with pepper and serve with the rocket leaves on the side.