Roasted Figs with Gorgonzola
Roasted Figs with Gorgonzola – oven-roasted fresh figs drizzled with balsamic vinegar and honey and sprinkled with crumbled gorgonzola.
As food bloggers, we’re sometimes approached by representatives of different national brands with challenges for using their products. The usual request is to take the product and use it in a unique way – an out-of-the-ordinary recipe.
I was recently presented with a challenge of a different kind. Liberté requested recipes to pair with their beautiful yogurt. Interesting. Something perfect to serve together, with each complimenting the other.
After a bit of planning and thinking, I came up with this combination. Luscious roasted figs topped with honey and balsamic vinegar and sprinkled with crumbled Gorgonzola cheese. Serve that with Liberté Méditerranée blackberry yogurt, and you have a knock-their-socks-off combination. I would (and did!) serve this as either an appetizer or a dessert.
And, by the way, have you tried Liberté? If you haven’t, please treat yourself to some as soon as possible. It’s quite honestly the best yogurt I’ve ever eaten. It’s a luscious, whole milk yogurt that is silky smooth and rich. A truly decadent pleasure.
How to Make Roasted Figs with Gorgonzola
Preheat the oven to 400 degrees.
With a sharp paring knife, remove any stems from the figs. Cut each fig in half lengthwise (through the stem end).
Drizzle a baking sheet with 1 tablespoon of the olive oil. Place the figs cut side up on the baking sheet. Drizzle with an additional tablespoon of olive oil. Sprinkle very lightly with cinnamon. Use your hands to gently toss the figs with the oil and cinnamon.
Bake for 10 minutes. Remove the pan from the oven and turn the figs cut side down. Bake for an additional 10 minutes. Remove figs from oven and allow to cool to room temperature.
While the figs are baking, prepare the baguette. Cut the baguette into 12 approximately 1/2” diagonal slices. Place on a baking sheet and drizzle with the remaining 2 tablespoons of olive oil. Bake at 400 for 5 minutes. Remove the toasted baguette slices form the oven and allow them to cool to room temperature.
To assemble: place two fig halves on top of a slice of toasted baguette. Drizzle figs with balsamic vinegar and honey. Sprinkle with crumbled Gorgonzola. Top with a light dusting of chopped rosemary. Serve at room temperature with a dish of Liberté Blackberry Yogurt.
Enjoy!
More Yogurt Recipes on Lana’s Cooking:
- Pear and Apple Compote with Yogurt and Granola
- Peach Blueberry Yogurt Parfait
- Pear and Caramel Yogurt Trifle
- Cappuccino Yogurt Tiramisu
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Roasted Figs with Gorgonzola
Ingredients
- 12 ripe fresh figs
- 4 tablespoons extra virgin olive oil divided
- ⅛ teaspoon ground cinnamon
- 1 baguette
- 2 tablespoons balsamic vinegar
- 2 tablespoons honey
- ½ cup crumbled Gorgonzola cheese
- ½ tsp. very finely chopped fresh rosemary
- Liberté Blackberry Yogurt
Instructions
- Preheat the oven to 400 degrees.
- With a sharp paring knife, remove any stems from the figs. Cut each fig in half lengthwise.
- Drizzle a baking sheet with 1 tablespoon of the olive oil. Place the figs cut side up on the baking sheet. Drizzle with an additional tablespoon of olive oil. Sprinkle very lightly with cinnamon.
- Bake for 10 minutes. Remove the pan from the oven and turn the figs cut side down. Bake for an additional 10 minutes.
- Remove figs from oven and allow to come to room temperature.
- While the figs are baking, prepare the baguette. Cut the baguette into 12 approximately 1/2” diagonal slices. Place on a baking sheet and drizzle with the remaining 2 tablespoons of olive oil. Bake at 400 for 5 minutes. Remove the toasted baguette slices form the oven and allow them to come to room temperature.
- To assemble: place two fig halves on top of a slice of toasted baguette. Drizzle figs with balsamic vinegar and honey. Sprinkle with crumbled Gorgonzola. Top with a light dusting of chopped rosemary. Serve with a dish of Liberté Blackberry Yogurt.
- Serve at room temperature.
Notes
Nutrition Information
Nutrition information is calculated by software based on the ingredients in each recipe. It is an estimate only and is provided for informational purposes. You should consult your healthcare provider or a registered dietitian if precise nutrition calculations are needed for health reasons.
Questions? I’m happy to help!
If you have more questions about the recipe, or if you’ve made it and would like to leave a comment, scroll down to leave your thoughts, questions, and/or rating!
Thanks so much for stopping by!
— This post was originally sponsored by Liberte Yogurt.
This looks so delicious and really beautiful!!! Figs are one of my favorites and I really love how you prepared this recipe!!!
Thanks so much, Robyn. It’s very good and elegant enough that I’d serve it to guests.
So pretty. And I’m guessing really, really delicious!!
I thought it turned out really well, Brenda. The combination of roasted figs with the gorgonzola and honey is really incredible!
That is such an elegant combination. I will have to try the Liberte’ yogurt!
Miss P
The Liberte is really incredible yogurt. I’ve never had another one quite like it.
Looks delicious. Would like to try this. I know the yogurt is. My favorite flavor, blackberry.
It’s so good. I thought about Uncle Clayton and his yearly fig preserve making when I was cooking these :-)
Just wanted to add that Liberte’s also gluten free (not certified gluten free which would be reassuring but labeled gluten free nonetheless) and it is really delicious – one of my family’s favorites!
Thanks for bringing up that point! Although it’s not a concern for our family, I know that it is for many and they will appreciate knowing that.