Prosciutto Wrapped Figs with Blue Cheese

Do you have a dinner party coming up where a) you want to impress your guests b) have little time to be slaving away in the kitchen and c) (most importantly) have a love for blue cheese? Then do I have an entree recipe for you. I first tried this dish at a recent dinner party and like the other guests was so blown away by the complementary flavours that we all requested the recipe! The great thing about this dish is that you can not suff it up, so have a go and let me know what you think!

Health Benefits of Figs
Figs, fresh or dried, are a great source of dietary fibre, which means they help to keep your internal body system regulated, aiding in digestion and improving bowel movements. A high fibre diet is also great for assisting in weight management, as fibre rich foods keep you feeling fuller for longer. Figs are also a great source of many important essential minerals, including magnesium, manganese, calcium (which promotes bone density) and potassium (which helps lower blood pressure), as well as vitamins, specifically vitamin K and B6. Figs also contain powerful antioxidants, that neutralise free radicals in your body and help fight disease.  

Recipe from GH Nutrition
Preparation time: 5 minutes
Cooking time:15 minutes
Serves 4

Ingredients
4 ripe but firm figs
8 slices prosciutto
75g Italian blue cheese, chopped into small pieces
Balsamic vinegar, to drizzle
Extra virgin olive oil, to drizzle
Freshly ground black pepper and himalayan sea salt, to season
Rocket leaves, to serve

To make
Preheat the oven to 180 degrees celsius.
Gently cut each fig into quarters, making sure not to cut through to the bottom so that the fig is still connected.
Divide the blue cheese among the figs, stuffing the pieces into the top of them.
Carefully wrap 2 slices of prosciutto around the middle of each fig, leaving the tops uncovered.
Place the prepared figs onto a baking tray and cook for 10-15 minutes, or until the cheese has melted and the prosciutto is crisp.
To serve, divide the rocket leaves among four serving plates. Place one roasted fig on top of each pile of rocket. Drizzle over the balsamic vinegar and olive oil. Season with freshly ground black pepper and himalayan sea salt.

  • WHAT’S IN SEASON: FRUIT | APPLES: All new season except for Pink Ladies and Granny Smiths. BANANAS: Prices still impacted by supply issues from QLD floods. BERRIES: Last weeks for Tassie blueberries. Cooler weather has helped Strawberries with better value and longevity this week. Blackberries available. EXOTIC: Aussie mangosteens, rambutans, dragonfruit, guava and starfruit available. FIGS: Still peaking with a beautiful blush this week. GRAPES: Great range of grapes in season. Your preference depends on levels of crunch and sweetness desired. MANGOES: NSW KP mangoes still available. Last weeks for mangoes! MELONS: Rockmelons and watermelons a little scarce. PEARS: Corellas, Nashi, Williams and Buerre Bosc in season. Josephines and Packhams should start next week or so. PINES: Topless still eating well. POMEGRANATES: Aussie pomegranates in season. Better value this week. STONE FRUIT: Plums great varieties available still eating and cooking really well. Poach and freeze! VEGETABLES | Still feeling some impacts from the hot weather in January impacting vegetable crops around Australia and prices. Cooler Autumn weather will start to take effect over next few weeks. ASPARAGUS: Cooler weather in Victoria has meant a good Autumn asparagus crop with great value asparagus in season. However, Autumn season for Aussie asparagus is short so buy while available. AVOCADOS: New season shepherds in season. Hass ending soon. BEANS: Sugar snap and snowpeas still scarce. Round beans better value this week. Butter and Borlotti beans available. CAVOLO NERO & KALE: Beaut bunches. GARLIC: Tassie and organic garlic in season. GOOD VALUE: Zucchini, cucumbers and green capsicums. POTATOES & PUMPKIN: Kiflers the pick. TOMATOES: Scarce. FLOWERS: Great value roses.