10 medium figs
4 tablespoons walnuts
200-250g Whitestone Windsor blue
10 slices prosciutto
3 tablespoons Delmaine balsamic glaze
(or just use balsamic vinegar)
2-3 tablespoons finely chopped chives
2-3 tablespoons chopped mint
Fresh ground black pepper
1. Preheat your oven to 180 degrees. Roughly chop your walnuts and pop in oven for 10-15 mins whilst you prepare the rest of the dish.
2. Cut a cross in the top of the figs then gently squeeze the bottom to open them. I also squeeze a finger down the centre too, to make more of a gap for the walnut and cheese.
3. Remove the walnuts from the oven. Pop a little in the bottom of each fig. Next, chop the blue cheese into small pieces that can fit into the hole in the centre of the fig.
4. Lay a piece of prosciutto flat on a board. Place one stuffed fig on each slice and roll up, leaving the tops uncovered.
5. Place on an oven tray and bake for 8-10 mins till the prosciutto crisps a little but before the cheese melts too much. The joy of using Whitestone Windsor blue, other than its amazing flavour, is it has a slightly higher melting point so will not just ooze out of your fig.
6. Remove from oven and either serve on one large platter or serve up two per plate. Drizzle with balsamic glaze or vinegar, a little good quality olive oil and sprinkle with the chives and mint. Serve immediately.