Summer’s end is often bittersweet for me, a time when I begin to look forward to crisp autumn fruit yet must say good-by to those luscious end of summer berries and stone fruits; fresh figs are a favorite and certainly fall into that end of summer category. Fig season seems to come and go suddenly, so I try to incorporate figs into as many dishes as possible – both savory & sweet. Figs Stuffed with Gorgonzola Dolce is a little sputino or appetizer, perfect for sitting outdoors with either Lo Spritz or your favorite Italian wine.
My favorite fig, the Black Mission, was introduced to San Diego California in 1768 by Franciscan missionaries. Over the years Mission Fig trees have become emblematic throughout California. Once established most fig trees become rather prolific producing fruit that just bursts with syrupy goodness.
The sensuous fig pairs well with many cheeses, a personal preference being Gorgonzola Dolce. The creamy blue veined gorgonzola is a cow’s milk cheese from the regions of Lombardia and Piedmonte. Gorgonzola Dolce’s buttery finish with a rounder flavor makes it a more approachable blue cheese for many; a welcome addition to any cheese platter along with some dried fruit, a few hazelnuts and crusty bread.
Figs Stuffed with Gorgonzola Dolce & Walnuts is one of those appetizers that can be pulled together for unexpected summer guests. Select the freshest walnuts available and lightly toast them to accentuate the flavor (having a container of toasted walnuts in the freezer keeps them handy for salads, cheese plates and snacking). Just about every upscale supermarket carries Gorgonzola Dolce, so pick up a piece then next time you shop. Store it by removing that horrid plastic wrap and repacked with a paper towel lined piece of foil. Now that figs are in season, take a basket home from the farmer’s market and you will be all set.
If you do have a fig tree nearby, snatch a few of leaves to garnish your serving plate. Move your guests outdoors along with Figs Stuffed with Gorgonzola Dolce, a bottle of wine or cocktail and relax.
Love figs? Take a peak at La Bella Sorella’s Fig Crostata recipe.
If you enjoyed this post please consider subscribing to La Bella Sorella.
- 12 black or Mission Figs
- 3 ounces of Gorgonzola Dolce
- 12 large walnut pieces, lightly toasted
- Assorted fig leaves for lining the platter
- Clean the figs with a damp paper towel, pat dry. Trim the top with a paring knife to remove the tough portion where the fig was attached to the tree. Inspect the fig and possible trim the base if it seems tough. Depending upon the shape, this may also be necessary to stabilize the fig for serving.
- Again using a pairing knife, cut a cross in the top of the fig going about halfway down. Insert a piece of toasted walnut first, followed by a bit of the Gorgonzola Dolce. Partially close the top of the fig gently, arrange on a serving platter over some fig leaves and present with your favorite wine or cocktail
Ciao Chow Linda says
Oh how I wish I had some fresh figs to make this. I’ve made an almost identical dish using dried figs, but this would be fabulous with the fresh.
I often use dried figs to do the same during the winter, but nothing compares to a ripe, fleshy mission fig filled with creamy dolce gorgonzola and a freshly toasted walnut. I know that a friend in NJ already has a few ripe figs on her tree, perhaps the local farmer’s market will start to feature them.
Such a simple starter but so packed with flavor-I love these!
and that is exactly what I love about them! Thank you Janie, actually I am serving them today.