Gorgonzola-stuffed figs with balsamic glaze

When we serve this dish at Olives, we roast the stuffed figs in our brick oven. The sweet skin of the fig gets charred, the meat becomes plump, the Gorgonzola oozes, and the salty-smoky flavor of the ham binds it all together. Figs are one of the sexiest fruits on earth, and although I love them dried as well as fresh, I recommend you use only fresh Black Mission figs for this dish, which are available during the summer.

This dish can be assembled ahead of time and cooked just before serving.

Serves 4 8 fresh Black Mission figs, quartered through the stem end, leaving the root end intact
1/2 cup crumbled Gorgonzola cheese (see Note)
8 paper-thin slices smoked ham
1 tablespoon olive oil
2 teaspoons finely chopped fresh rosemary leaves
1/2 teaspoon kosher salt
1/2 teaspoon black pepper
1 cup balsamic vinegar

Preheat the oven to 450 degrees.

Place the figs in a medium-size baking pan and stuff each one with 1 tablespoon Gorgonzola. Wrap each with a slice of ham and sprinkle with the oil, rosemary, salt, and pepper. Bake until the figs are gooey on the inside and charred on the outside, soft but still firm, about 15 to 18 minutes.

Meanwhile, place the vinegar in a small saucepan and bring to a boil over high heat. Continue boiling until it reduces to about 1/4 cup, about 10 minutes. As soon as the figs come out of the oven, pour the hot glaze over them. Serve immediately.

NOTE: You can substitute Roquefort, Danish blue, or ricotta cheese for the Gorgonzola.

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