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    January 4, 2018

    Oven Roasted Fresh Figs, Gorgonzola and Walnuts

    It's a chilly beginning of January and I just devoured bruschetta with scrumptious oven roasted figs, Gorgonzola and walnuts.

    Bruschetta with plump oven roasted fresh figs, Gorgonzola and walnuts

    It might strike you as odd that I have figs in January but my passion for figs drove me to devise a wonderful way to have figs year-round.
    In mid-summer, and then again in September, when figs are ripe and luscious and the trees are heavy with them I pick them all. I rinse them off and lay them on a dishtowel lined baking sheet to dry off. Once the figs are dry I place the baking sheets in the freezer. When the figs are frozen solid I pack them up in airtight freezer bags to use throughout the year. The bags in my freezer filled with hundreds of figs resemble bags full of golf balls but I know the treat that lies in store within these freezer bags!

    Bruschetta with plump oven roasted fresh figs, Gorgonzola and walnuts


    I use the figs in many ways: to blend with Greek yogurt for an afternoon treat, to bake fig cakes and for this delicious appetizer of oven roasted fresh figs with Gorgonzola and walnuts.

    Bruschetta with Oven Roasted Fresh Figs, Gorgonzola and Walnuts

    Ingredients:
    Eight figs, fresh or frozen.
    If you absolutely cannot find fresh figs then these soft black mission figs are your next best alternative.
    80 g (or more depending on your taste) of Gorgonzola cheese, cut into 16 pieces.

    Gorgonzola Cheese


    16 walnut halves.
    8 slices of country bread.
    Extra virgin olive oil for drizzling.

    Special equipment:

    Procedure:
    Preheat the oven to 200°C.
    Slice the figs in half.

    Place the figs on an oven paper lined .
    If you use frozen figs, slice them while still frozen and allow them to fully defrost before proceeding.
    If you don't want to wait for the figs to defrost you can place them in the oven for a minute until they just begin to sizzle, and then proceed with the recipe.
    Top each fig half with a generous piece of Gorgonzola cheese.
    Top each fig half with a walnut half.
    Roast the figs until they begin to sizzle and the Gorgonzola cheese begins to melt, about two minutes.
    Toast the bread and drizzle with olive oil.
    Serve the oven roasted fresh figs, gorgonzola and walnuts with toasted country bread, drizzled with a good quality extra-virgin olive oil.


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    Bruschetta with plump oven roasted fresh figs, Gorgonzola and walnuts
    Bruschetta with plump oven roasted fresh figs, Gorgonzola and walnuts

    Bruschetta with Oven Roasted Fresh Figs, Gorgonzola and Walnuts

    Print Recipe Pin Recipe Rate Recipe
    Prep Time: 15 minutes minutes
    Cook Time: 10 minutes minutes
    In mid-summer, and then again in September, when figs are ripe and luscious and the trees are heavy with them I pick them all. I rinse them off and lay them on a dishtowel lined baking sheet to dry off. Once the figs are dry I place the baking sheets in the freezer. When the figs are frozen solid I pack them up in airtight freezer bags to use throughout the year.
    Course: Appetizer
    Cuisine: Italian
    Keyword: figs, gorgonzola
    Wendy
    Servings: 4
    Wendy

    Ingredients 
    Metric - U.S. Customary

    • 8 figs fresh or frozen.
    • 80 g or more depending on your taste of Gorgonzola cheese, cut into 16 pieces.
    • 16 walnut halves.
    • 8 slices of country bread.
    • Extra virgin olive oil for drizzling.

    Instructions

    • Preheat the oven to 200°C.
    • Slice the figs in half.
    • Place the figs on an oven paper lined .
    • If you use frozen figs, slice them while still frozen and allow them to fully defrost before proceeding.
    • If you don't want to wait for the figs to defrost you can place them in the oven for a minute until they just begin to sizzle, and then proceed with the recipe.
    • Top each fig half with a generous piece of Gorgonzola cheese.
    • Top each fig half with a walnut half.
    • Roast the figs until they begin to sizzle and the Gorgonzola cheese begins to melt, about two minutes
    • Toast the bread and drizzle with olive oil.
    • Serve the figs with toasted country bread, drizzled with a good quality extra-virgin olive oil.

    Notes

    Special equipment:

    Nutrition

    Serving: 70grams | Calories: 202kcal | Carbohydrates: 22g | Protein: 6g | Fat: 11g | Saturated Fat: 4g | Cholesterol: 15mg | Sodium: 290mg | Potassium: 318mg | Fiber: 3g | Sugar: 17g | Vitamin A: 295IU | Vitamin C: 2mg | Calcium: 148mg | Iron: 1mg
    Tried this recipe?Let us know how it was!

    Full disclosure: I make a small commission for purchases made through links on my blog. Prices are identical to those on the Amazon website, but purchasing through my link helps support my work in bringing you great recipes and culinary information!

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    About

    Wendy at Roscioli
    I’m American and I’ve lived in Italy for nearly four decades with my Italian family. My passion and strength lies in sharing Italian stories, recipes and unique travel insights on my blog, my Flavor of Italy trips and tours, newsletter and podcast. Continue Reading...

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