Gorgonzola Stuffed Figs
A flavorful bite with our Syrah, Santa Barbara County.
Ingredients
- 24 fresh figs, dried figs, or pitted dates
- 4 ounces gorgonzola dolce blue cheese at room temperature (or your favorite creamy blue)
- Sea salt and freshly ground pepper
- ½ cup Pomegranate Glaze (recipe below) or aged balsamic vinegar
- 24 walnut halves, toasted (you may substitute chipped toasted pecans or pistachios)
Directions
Make a slit in the figs or dates but not all the way through.
Whip the blue cheese with a sturdy whisk or food processor and season generously with sea salt and pepper. Spoon some cheese into the slit of the fruit and pinch closed. Top each with a toasted walnut half or chopped toasted nuts. Drizzle with Pomegranate Glaze or aged balsamic and serve on a tray for a flavorful bite with 2016 Syrah, Santa Barbara County.
Pomegranate Glaze
Makes about 1 cup
What you need:
1/3 cup fresh juice from 2 or 3 large oranges (or seasonal blood oranges or tangerines)
¼ cup of pomegranate concentrate
6 tablespoons honey
1 tablespoon balsamic vinegar
Pinch of sea salt
How to make it:
Strain fresh squeeze juice in a small saucepan, add pomegranate concentrate, honey, balsamic vinegar and sea salt. Simmer over medium-low heat until thick enough to coat the back of a spoon, about 10 minutes. Cool slightly before pouring into a lidded glass jar and store at room temperature.
Makes 24.
Tip: you’ll have leftover gorgonzola filling, so spoon it into a bowl, cover, and refrigerate for later as a topping for other delights, spread on pizza for a topping.
By Chef Robin Goldstein, from her book, A Taste of Ojai. Photo by Tenley Fohl.