Figs Stuffed With Gorgonzola, Honey & Crispy Guanciale
An Original Recipe by Lorraine Elliott
Preparation time: 10 minutes
Cooking time: 5 minutes
Makes 10 Figs
- 100g/3.5ozs. guanciale*, very thinly sliced pancetta or prosciutto
- 125g/4ozs. cream cheese
- 90g/3ozs. Gorgonzola
- 1 tablespoon honey
- 10 figs
Guanciale can be hard to find. I found mine in a butcher in Launceston in Tasmania but prosciutto is much easier to find so use this instead
Step 1 - If you are using guanciale or pancetta, lightly fry it until crisp, drain on a paper towel and chop finely. If you are using prosciutto you can chop it into small pieces and use it as it is without frying. In a food processor blend the cream cheese, gorgonzola and honey until completely smooth. Fit a piping bag with a #867 tip and scoop the cheese filling into it and refrigerate until needed.
Step 2 - Slice the figs in half horizontally (you may need to cut them at the bottom so that they sit up sturdily). Pipe the filling into the fig and then sprinkle with guanciale, pancetta or prosciutto. Place the top on the fig and serve. This can be made ahead of time and stored in the fridge.