Fresh Roasted Figs with Gorgonzola

Recipe courtesy Emeril Lagasse, 2004 Show: Emeril Live Episode: Big Foods Bold Flavors

12 ripe figs 1 1/2 tablespoons extra-virgin olive oil 1/2 cup Gorgonzola 1/3 cup good-quality honey 4 pinches finely chopped fresh rosemary leaves Preheat the oven to 400 degrees F. Using a paring knife, carefully trim any tough portion of the stems from each fig. Rub each fig all over with extra-virgin olive oil, then slice down through the stem about 3/4-inch. Make a second cut perpendicular to the first cut, so that you have an X-shaped cut in the top of each fig. Gently pry the edges apart and stuff each fig with about 1 teaspoon of the Gorgonzola. Place the figs upright on a baking sheet and bake until the figs are plump and shiny but have not burst, about 10 minutes. Drizzle equal amounts of the honey on each of 4 serving plates and place the figs on top of the honey. Sprinkle each plate with a pinch of the chopped rosemary and some of the remaining Gorgonzola. Serve immediately.