Baked figs wrapped in pancetta with goat’s cheese and nashi

Figs are one of those fruits that remind me of growing up in Italy where fruit trees are everywhere. They pair beautifully with nashi pears in one of my favourite autumn salads.

Baked figs wrapped in pancetta with goat’s cheese and nashi. Credit: The Chef's Garden

• serves

  6

• prep

  15 minutes

• cook

  5 minutes

• difficulty

  Easy

Ingredients

For the figs

• 12 fresh figs (not too ripe)
• 100 g white mould goat cheese or gorgonzola dolce latte
• 12 thin slices pancetta
• Balsamic vinegar

For the salad

• 1 pear (e.g. nashi pear), cut into thin slices
• 60 g walnuts, roasted and chopped
• Handful of rocket
• 3 tbsp extra virgin olive oil
• 1 tbsp white wine vinegar
• Salt and pepper

You will need toothpicks for this recipe.

Instructions

1. To prepare the figs, cut a criss-cross in the centre from the top of the fig to the base, ensuring the fig remains in one piece. This will open the fig so you can place about a teaspoon of cheese inside each one.
2. Once the figs have been filled, wrap a slice of pancetta around the fig and secure it with a toothpick.
3. Heat the grill on the highest setting, then cook the figs until the top becomes crispy and the cheese has melted (about 4-5 minutes).
4. For the salad, combine all of the ingredients, then divide onto six plates. Place the figs on top, then drizzle with some olive oil and serve.

Cook's Notes

Oven temperatures are for conventional; if using fan-forced (convection), reduce the temperature by 20˚C. | We use Australian tablespoons and cups: 1 teaspoon equals 5 ml; 1 tablespoon equals 20 ml; 1 cup equals 250 ml. | All herbs are fresh (unless specified) and cups are lightly packed. | All vegetables are medium size and peeled, unless specified. | All eggs are 55-60 g, unless specified.