Growing up, we had our very own fig tree in the backyard. Back then, I certainly did not appreciate figs like I do today. When they are at their peak, the flavour is incredibly sweet. Paired with pancetta and gorgonzola, you can’t go wrong.
Grilled Figs Stuffed with Gorgonzola & Pancetta on Bitter Leaf Salad
Prep time :
15 minutes
Cook time :
5-7 minutes
Serves :
4-6
Total Time :
20-22 minutes
Grilled Figs Stuffed with Gorgonzola & Pancetta on Bitter Leaf Salad
Ingredients
For the Figs
- 12 fresh figs (firm, not overly ripe)
- 100g gorgonzola dolce latte
- 12 thin slices pancetta
- Balsamic vinegar, for drizzling
- Toothpicks
For the Salad
- 1 pear, cut into thin strips
- 60g walnuts, roasted and chopped
- ½ cup radicchio leaves, torn
- ½ cup endive leaves, torn
- 2 tbsp lemon juice
- 6 tbsp extra virgin olive oil
- 1 tbsp aged balsamic vinegar, to serve
- Salt and pepper, to taste
Method
Prepare the Figs:
- Slice a criss-cross from the top to the base of each fig, being careful not to cut all the way through.
- Gently open each fig and place about 1 teaspoon of gorgonzola inside.
Wrap in Pancetta:
- Wrap each stuffed fig with a slice of pancetta and secure with a toothpick to hold everything in place.
Grill the Figs:
- Preheat your grill to the highest setting. Place the figs under the grill and cook until the pancetta is crisp and the gorgonzola is melted, about 5–7 minutes.
Prepare the Salad:
- In a large bowl, combine the pear, walnuts, radicchio, and endive. Toss gently with lemon juice, olive oil, salt, and pepper.
Assemble and Serve:
- Divide the salad evenly across six plates.
- Place two warm figs on each plate and drizzle with a touch of aged balsamic vinegar. Serve immediately.
Chef’s Tip
For extra depth, try using smoked pancetta or a small dab of honey inside the figs before grilling. It complements the creamy gorgonzola beautifully.
