- 12 ripe figs
- 1 1/2 tablespoons extra-virgin olive oil
- 1/2 cup Gorgonzola
- 1/3 cup good-quality honey
- 4 sprigs fresh rosemary leaves
Preheat the oven to 400 degrees F.
Using a paring knife, carefully slice each fig in half, vertically. Drizzle each fig with extra-virgin olive oil. Spoon each half fig with about 1 teaspoon of the Gorgonzola. Place the figs on a baking sheet and bake until the figs are plump and shiny but have not burst, about 5 minutes.
Drizzle equal amounts of the honey on each of 4 serving plates and place the figs on top of the honey. Sprinkle each plate with a pinch of the chopped rosemary and some of the remaining Gorgonzola. Alternatively, lay rosemary sprigs on a platter, decoratively arrange the figs, drizzle a little honey on each half of fig. Serve immediately.
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