Prosciutto wrapped figs with blue cheese
A hot oven is essential for this recipe. The trick is to crisp the prosciutto and melt the cheese just enough so that it starts to dribble over the figs but does not cook them too much. You can use most blue cheeses: Whitestone's Windsor Blue, Kapiti Kikorangi or Te Mata's Creamy Blue work especially well.
- Preheat the oven to 200C. Cut a cross in the top of each fig, almost down to the base. Splay the figs, then gently stuff with cheese.
- Wrap prosciutto around each fig, but not too tightly - the prosciutto should overlap itself. Ensure the prosciutto is higher than the top of the fig, then sprinkle the tops with the remaining cheese.
- Place the figs in a roasting dish, then bake in a preheated oven for at least 5 minutes.
- Remove the figs from the oven when the cheese is bubbling, then drizzle with olive oil. The figs may need a little pepper, but no salt. Serve warm.