Warm Figs with Cambozola and Balsamic

Name: Warm Figs with Cambozola and Balsamic
Prep time: 5 min
Total time: 5 min
Yield: 6
Ingredients: 6 ripe figs; 2 oz cambozola cheese (approx.); balsamic reduction (to drizzle)

4.4 out of 5 · 7 ratings

Active time: 5 min

Total time: 5 min

Serves: 6

A delicious, seasonal appetizer. Warm figs with melted cambozola cheese are drizzled with a balsamic vinegar reduction.

Chef's notes

See Step 1 of the Pancetta White Bean Soup recipe (rouxbe.com/recipes/122/preview) for how to make crostini.

Steps

Preparing & Broiling the Figs

Ingredients

6 ripe figs
2 oz cambozola cheese (approx.)
balsamic reduction (to drizzle)

To start, place the oven rack in the middle position and turn your oven to broil. Cut the cambozola cheese into small pieces. Wash the figs and cut off the very tips. Cut a cross about one-third of the way down the fig. Open it up slightly and place a piece of cheese inside. Ripe figs are quite delicate, so make sure to be gentle with them. Place each fig onto a parchment-lined baking tray and into the oven. Broil for about 2-3 minutes or until the cheese fully melts. To serve, place onto a platter and drizzle with a balsamic reduction or a quality, aged balsamic vinegar. These delicious figs are particularly good served with lightly-toasted crostini.

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12 Comments

Liz S • September 2, 2008 at 12:24AM

I made these last night and it was 10 minutes from the time I picked the perfect figs from my son's tree to the time I served them. Didn't have Cambozola cheese but had some double creme brie and a bit of gorgonzola that needed finishing and they were very tasty. I was happy for the recipe as we have an abundance of figs this time of year and mainly just slice them up and add to our daily salad. I had already made the balsamic reduction. I didn't have a squeeze bottle but I added some drops to the plate and ran a toothpick thru them and it looked like a pretty gourmet presentation!

Reply
Piedad cecilia K • September 18, 2009 at 07:57PM

you can also add a litle of honig open the fig in four and add the honig in the center bring to the oven a few minutes ready to eat.

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Dawn T • September 20, 2009 at 05:49AM

Yes you could use a bit of honey, but keep in mind that figs themselves can be quite sweet as is, so be careful not to use too much.

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Kathy F • November 1, 2009 at 10:49PM

Excellant recipe. I would definitely make it again.

Reply
Tricia R • August 25, 2010 at 06:19AM

Great recipe...especially for right now while figs are in season. I made this for a summer appetizer when having a group of friends over. I reduced the balsamic and added a bit of sugar. Delicious!

Reply
Rodrigo C • December 8, 2010 at 05:50AM

Another recipe, but with a similar flavor profile: chopped figs, crumbled gorgonzola cheese, roasted walnut pieces, balsamic vinegar. Mix and use as a filling for crepes. It was the favorite among 4 different crepes I made the other night with a bunch of friends. I suppose it might also work well as a sandwich filling.

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Julia D • February 9, 2011 at 10:02AM

i love cheese, but i do not like bleu, stilton, or pretty much any of the "moldy" cheeses...wish i did, there are so many recipes that use them, but i really don't. can you offer me any suggestions of what i can substitute with?

Reply
Dawn T • February 9, 2011 at 07:09PM

According to the Flavour Bible, which is a great book for food paring, the types of cheeses (besides blue in your case) that go particularly well with figs are goat, fromage blanc, dry Jack, manchego, provolone and ricotta. I say, pick one that you like the flavor of and experiment to see which one your prefer. If I didn't like blue cheese then personally I would start with the goat and/or the manchego, but as I said, it's really up to you. Hope this helps. Cheers!

Reply
Laura C • June 19, 2011 at 12:37PM

I was lucky enough to try aged Balsamic Vinegar in a couple desserts and the flavor was one I would never forget. Now in the market one can find Balsamic Glazes -not as pricey-. The Balsamic reduction is an interesting choice - I have not tried it yet-. I wanted to ask if the Balsamic reduction was suggested for a specific reason and also, I would love to hear your opinion among these tree choices, (aged balsamic, "crema di balsamico" and balsamic reduction) and if you think they are interchangeable. Thanks!

Reply
Dawn T • June 21, 2011 at 05:18PM

These days there are quite a few balsamic "reduction" sauces on the market. They are not necessarily true reductions. Many of them contain many added ingredients such as sugar, glucose etc etc. A good quality balsamic reduction can be made simply by reducing balsamic vinegar. Search "balsamic" on Rouxbe and then click on the "tip and technique" tab and you will find a video called "How to Make Balsamic Reduction" and also another text link called "How to Choose Balsamic Vinegar". Cheers!

Reply
Laura C • June 24, 2011 at 01:42PM

Thank you for you answer. I missed that link!

Reply
Paul W • June 16, 2018 at 05:24AM

Thanks! Just what I needed.

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12 Comments

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