Barbecued Figs with Crispy Pancetta

It’s a classic indulgence, soft sweet figs, salty blue cheese and aromatic honey. Why should you scrimp on luxury, just because you are cooking al fresco.

You could use any blue cheese – stilton, roquefort, Saint Agur, but I like something a little gentler, creamier such as gorgonzola dolce.

Serves 4

8 Figs – cut in half lengthways
2 tbsp honey
8 Slices pancetta
Blue cheese – broken into small pieces (1cm cubes) about 6 cubes per person
half tbsp olive oil

Pour the olive oil and 2 tablespoons of the honey over the figs, season and leave to marinade for half an hour. Place the figs cut side down on the barbecue and grill for 5 minutes. Turn and cook on the other side till the skin is starting to blacken slightly in patches.

In the meantime place the pancetta on the barbecue and cook till crispy, it shouldn’t take more than a couple of minutes on each side.

Remove the figs and place 4 pieces on each plate, crumble over the blue cheese and place the pancetta on top. Drizzle the remaining honey over the figs et al and serve immediately


About Dandelion Dinners

Supper club, pop-up restaurant, food fanatic, blogger, writer, parent in the deep end, camper, out door cooker and other chaos
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