Home Cooking, for the sake of your health!

Roasted Figs Stuffed with Gorgonzola & WalnutsI am not a huge fan of figs as a fruit, however, when roasted this elegant fruit becomes quite delicious for my taste buds. Drawing inspiration from one of Anne Burrell’s recipes, this is the perfect dish for entertaining.  It’s quick and easy to whip together and simply delicious.  These will definitely hold a spot on the menu for my dinner parties!

 
Ingredients
  • 12 figs (fresh or dry)
  • Balsamic Vinegar
  • Kosher Salt (to taste)
  • roughly 8 ounces Gorgonzola Dolce (at room temperature)
  • ½ cups walnuts, quartered
 
Instructions
  1. Preheat the oven to 350F (I used my Breville Smart Oven).
  2. Slice the figs in half lengthwise, place them inside a baking dish, and dig a little hole in the middle. Drizzle the fig halves with 2-3 drops of balsamic vinegar and sprinkle with salt.
  3. Fill each fig with Gorgonzola and top with a walnut. Bake for 5 minutes or until the cheese is melted.

About this site

Most ingredients in cooking are derived from living organisms. Vegetables, fruits, grains and nuts as well as herbs and spices come from plants, while meat, eggs, and dairy products come from animals. Mushrooms and the yeast used in baking are kinds of fungi. Cooks also use water and minerals such as salt. Cooks can also use wine or spirits.
Naturally occurring ingredients contain various amounts of molecules called proteins, carbohydrates and fats. They also contain water and minerals. Cooking involves a manipulation of the chemical properties of these molecules.

Feed Display

Skinnytaste

  • Spiralized Winter Veggie Gratin
    Spiralized Winter Veggie Gratin is the perfect holiday gluten-free side dish! Made with spiralized vegetable gratin is made with sweet potatoes, butternut squash, carrots, and parsnips and topped with a white sauce and Gruyere cheese. How to prep this gratin ahead: This dish can be prepped a day or two ahead, everything from spiralizing the […]
  • Skinnytaste Dinner Plan (Week 100)
    Skinnytaste Dinner Plan (Week 100).  Wow! Week 100!! Thanksgiving we always go to my Moms and everyone brings something. I am bringing a few sides, and looking forward to the leftovers! Meal planning is a great way to get organized before heading to the supermarket to get ready for the week! My breakfast is usually something quick like eggs with fruit, a smoothie or […]
  • Carne Asada Steak Salad
    This Carne Asada steak salad is made with everything I love – juicy steak, pico de gallo, Monterey Jack cheese and guacamole. Inspired by my favorite taco salad, it’s quick, tasty, low-carb and high in protein which fills you up and leaves you satisfied. I have partnered with Beef. It’s What’s For Dinner to share […]
  • Maple Soy Glazed Roasted Brussels Sprouts and Butternut Squash with Bacon
    Roasted Brussels Sprouts and Butternut Squash are delicious on their own, but adding bacon and a maple soy glaze makes them over-the-top delicious! Made all on one sheet pan, you can double or triple this recipe to feed a crowd by adding more sheet pans. Brussels and butternut are a match made in heaven. Add […]
  • Makeover Spinach Gratin
    This easy makeover Spinach Gratin is creamy and decadent, with a hint of nutmeg baked in the oven topped with melted cheese for a must at your Holiday table! I bring this to my mom’s every year for Thanksgiving because everyone loves it! Much lighter than a traditional gratin, low-carb and easy to make! This […]