Aperol Spritz

Figs in Pancetta, Candied Walnuts, Fresh Pears and Gorgonzola

Before you get started, just a friendly reminder to you and your Spritz Squad to wash your hands.
Serves 6

INGREDIENTS

12 fresh figs (not too ripe)
100g gorgonzola dolce latte
12 thin slices pancetta
Balsamic vinegar
Toothpicks

1 pear, cut into strips
60g walnuts, roasted and chopped
1/2 cup radicchio leaves, torn
1/2 cup endive leaves, torn
1 tbsp lemon juice
3 tbsp extra virgin olive oil
1 tbsp balsamic vinegar
Salt and pepper

METHOD

  1. To prepare the figs, cut a criss-cross in the centre from the top of the fig to the base, ensuring the fig remains in one piece.
  2. Place about a teaspoon of Gorgonzola inside each open fig.
  3. Once the figs have been filled, wrap a slice of pancetta around the fig and secure with a toothpick.
  4. Heat the grill on the highest setting, then cook the figs until the top becomes crispy and the Gorgonzola has melted.
  5. For the salad, combine all the ingredients, then divide onto six plates.
  6. Place the figs on top, then drizzle with some balsamic vinegar and serve.

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