The flavor combination of deeply sweet figs and the nutty, creaminess of Gorgonzola dolce is one of those pairings where opposites attract.
Among the oldest fruits consumed by humans, figs tell a complex and symbolic story in culinary history. Spanish Franciscan missionaries brought the fig to southern California in 1520, leading to the variety known as Mission figs.
The deciduous fig tree can live as long as 100 years and grow to 50′ (15 m) tall, though they are more typically 10-30′ (3-9 m). Figs flourish in hot, dry climates where the fruit has all-day sun to ripen.
The Black Mission figs are extremely sweet — sometimes even oozing a bit of syrup. They have a blackish-purple skin and dark pink flesh. Figs are best to use when they are very ripe, a little soft rather than firm. If you have figs that aren’t quite ready, use the heating method as that will soften them and add a bit of caramelization.
I came across this recipe excerpted from Cook Like a Rock Star by Anne Burrell. What a great and unbelievably simple hors d’ oeuver.
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Ingredients
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- Preheat oven to 350 F. Place fig halves sliced side up on a baking sheet. Using your finger, make a depression in the center of each. Place 2-3 drops of vinegar in each depression and sprinkle figs with salt.
- Fill each fig with a dollop of cheese & top with a walnut piece. Bake until cheese melts & is bubbly, about 5 minutes.