Fresh Figs with Gorgonzola and EVOO

By Jason Roberts

Serves 4


4 ripe figs
60ml Verjuice
Cracked black pepper
120g Gorgonzola (blue cheese)
2 Tblsp Extra Virgin Olive Oil


Slice the figs in half, drizzle liberally with verjuice and extra virgin olive oil. Season with the cracked black pepper and scatter over the crumbled cheese and serve with fresh prosciutto and toasted wood oven bread drizzled with EVOO.

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