Roasted figs with blue cheese and crispy pancetta
The sweet and savory flavors of this dish combine well to make a truly delicious starter
Yield (serves): 4
Prep time: 10 minutes
Cooking time: 10 minutes
12 Fresh ripe figs
12 slices of Pancetta or smoked bacon
¾ cup (150 g) Roquefort cheese (crumbled)
4 cups (200 g) Mixed salad leaves
For the dressing
½ cup (50 g) Fresh raspberries
¼ cup (50 ml) olive oil
2 tablespoons Red wine vinegar
3 tablespoons Honey
1 teaspoon Wholegrain mustard
Seasoning to taste
1. Preheat the oven to 180°c/350F
2. Place the pancetta or bacon onto a baking tray and place into the oven to bake for 8-10 minutes until fully cooked and some of the fat has rendered away from the meat, the pancetta should not be crispy at this point. Remove from the oven, drain and cool. This process is important that so when you cook the figs the pancetta or bacon gets really nice and crispy
3. To make the dressing, combine all ingredients in a food processor and pass through a sieve to remove the raspberry seeds. Set to one side.
4. Cut each fig into quarters without cutting all of the way to the base, to keep it whole.
5. Divide the Roquefort between the 12 figs, by placing the cheese in between the fig quarters.
6. Take one slice of pancetta and wrap around the side of each fig.
7. Place onto a baking tray lined with parchment paper and bake for approximately 10 minutes until the pancetta has crisped up and the Roquefort has fully melted.
8. remove from the oven and allow to rest for a few minutes
9. To serve place three cooked figs onto a bed of mixed salad leaves and drizzle with the dressing which has been slightly warmed in a saucepan.
To make a honey mustard dressing use exactly the same method and leave out the raspberries
For a vegetarian alternative to this recipe simply leave out the pancetta for an equally delicious starter
Old World: Medium Sweet Wines Monbazillac(Bordeaux) Vouvray Loire.
New World: Riesling Australia, Chenin Blanc South Africa. Medium sweet.