Ingredients

• 4 ripe but firm figs
• 8 slices Parma ham
• 75g/3oz Italian blue cheese
• such as gorgonzola or dolcelatte
• chopped into small pieces
• 1 small bag rocket leaves (approx 100g/3½oz)
• drizzle balsamic glaze (available from delicatessens)
• drizzle extra virgin olive oil
• salt and freshly ground black pepper

Directions

• Preheat the oven to 180C/350F/Gas 4.
• Using a sharp knife
• cut a cross into the top of each fig
• then gently squeeze the bottom of each fig in order to open the fruit.
• Divide the blue cheese among the figs
• stuffing the pieces into the top of them.
• Carefully wrap two slices of Parma ham around the middle of each fig
• leaving the tops uncovered.
• Place the prepared figs onto a baking tray and cook for 8-10 minutes
• or until the cheese has melted and the Parma ham is crisp.
• To serve
• divide the rocket leaves among four serving plates. Place one roasted fig on top of each pile of rocket. Drizzle over the balsamic glaze and olive oil and season
• to taste
• with salt and freshly ground black pepper.