2 min read

Thank Yous and…Baked Figs


I only realised the other day that I had officially forgotten to thank Ivy on my own blog, for giving me an “excellent Blog” award. Oops! I’m so sorry for that. I know I left a comment in your comments section but I realised I hadn’t done that here. Thank you again and it is really nice to be appreciated. All the other bloggers that I would have liked to award it to have already received one! So much love in the foodie blogosphere at the moment!

So on with today’s recipe…

Beautiful, soft, delicious figs

When I was at the markets the other day, I noticed some fresh figs on display and I noted to myself that I hadn’t really cooked with them this summer. The owner explained they were nearing the end of their cycle and that this batch would be very ripe. I picked up a few and got home thinking about creating a dish with them. They’re very popular in Greek cooking often served dried and with cheese and walnuts. They are used in sweets and in jams. I wanted to go a different route with them. I had seen a few recipes about on the net and on many cooking shows where fresh figs are often baked in an oven wrapped in prosciutto and stuffed with a gorgonzola cheese. Well I have issues with strong smelly cheeses. So I opted to bake my figs with mozzarella or the little balls of mozzarella often known as bocconcini. The taste was simpler but before baking them I drizzled some extra virgin olive oil and balsamic vinegar. They turned out a treat! The cheese had melted through and the balsamic had slightly caramelized. Try this for something different.


6 freh figs cut with a criss cross shape
Fresh Buffalo Mozzarella or fresh Bocconcini Balls or pearls
drizzle of extra virgin olive oil
a good “splash” of balsamic
salt an pepper to taste

Once you’ve cut a cris cross shape on each fig, gently stuff it with a piece of mozzarella or bocconcini. Drizzle a little amount of good quality extra virgin olive oil and a good “splash” of balsamic. Season with a little salt and pepper. Bake in a 200 deg C preheated oven for 10 mins. Serve warm and enjoy this soft, sensual dish.

They almost look like flowers…