Baked Figs Wrapped in Pancetta with Goat’s Cheese & Nashi Pears
- Cook time: 20mins
- Serves: 6
- Difficulty: Easy
Ingredients
- 12 fresh figs (not too ripe)
- 100g white mould goat cheese or gorgonzola dolce latte
- 12 thin slices pancetta
- Balsamic vinegar
- Toothpicks
For the salad
- 1 pear, cut into thin slices
- 60g walnuts, roasted and chopped
- Handful of rocket
- 3 tbsp extra virgin olive oil
- 1 tbsp white wine vinegar
- Salt and pepper
Method
- To prepare the figs, cut a criss-cross in the centre from the top of the fig to the base, ensuring the fig remains in one piece. This will open the fig so you can place about a teaspoon of cheese inside each one.
- Once the figs have been filled, wrap a slice of pancetta around the fig and secure it with a toothpick.
- Heat the grill on the highest setting, then cook the figs until the top becomes crispy and the cheese has melted (about 4-5 minutes).
- For the salad, combine all of the ingredients, then divide onto six plates. Place the figs on top, then drizzle with some olive oil and serve.
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