Roasted figs with pancetta and blue cheese

Roasting or grilling fresh figs intensifies their gentle flavour. Dousing them in balsamic and adding dabs of creamy blue cheese? Well, that just makes them heavenly! Serve these little gems on bread, alongside a salad, as a light lunch or simple supper.

By Nici Wickes
  • 10 mins preparation
  • 25 mins cooking
  • Serves 4
  • Print


Roasted figs with pancetta and blue cheese
  • 12 fresh figs
  • 4 tablespoon balsamic vinegar
  • 4 rashers pancetta (or bacon), diced
  • 75 gram blue cheese
  • bread, to serve


Roasted figs with pancetta and blue cheese
  • 1
    Preheat oven to 180°C.
  • 2
    Wash and dry the figs, then halve them. Lay on a tray lined with baking paper, cut-side up.
  • 3
    Drizzle with balsamic vinegar and scatter over chopped pancetta. Bake for 20-25 minutes.
  • 4
    Remove from the oven and add the blue cheese. Leave to cool slightly – eating them warm or at room temperature brings the flavour out more than eating them piping hot from the oven.
  • 5
    Serve on bread.


Remember that pancetta needs the pan (i.e.cooking), while prosciutto does not.

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