This has got to be the winner in the quick, easy and elegant appetizer category. The sweetness and grainy texture of the figs with the distinct taste of Roquefort are a match made in heaven. Having said that, if you’re not a fan of stinky blue cheese, swap it for fresh goat cheese and you’ll also get great results.
Ingredients
6 medium size fresh figs
1/4 cup of crumbled roquefort
1/4 cup of toasted, slightly crushed hazelnuts + a few for decoration
1/4 cup of Panko breadcrumbs (or crumbled dry cornbread, which I prefer because it’s gluten free)
4 cups of mesclun salad, washed
olive oil, salt and pepper
Instructions
- Preheat oven to 350 F
- Cut the figs in half length wise
- Scoop out the flesh and reserve in a bowl
- Fold the cheese, crushed hazelnuts and breadcrumbs into the fig flesh – don’t overmix, you don’t want it to become a paste
- Season with salt and pepper
- Spoon the fig mixture back into the empty fig halves
- Place on a cookie sheet that has been drizzled with olive oil
- Leave in the oven for 7 minutes
- Turn on the oven broiler and broil it for a few minutes or until gets folden on top
- Place on a bed of mesclun salad and drizzle with olive oil
