The strong flavours of blue cheese and Parma figs go really well together – either as a dinner party starter or a light lunch with crusty bread
- 6 fresh figs, quartered
- 150g (1lb) Gorgonzola piccante (or other soft blue cheese), cut into 24 bite-size chunks
- 170g (6oz) Parma ham
- 4tbsp olive oil
- 1-2tbsp balsamic vinegar
- 100g (4oz) rocket
Wrap a fig quarter and piece of cheese in half a slice of Parma ham.
Mix the oil and vinegar and drizzle over the rocket just before serving.
Serve three fig quarters per person with a handful of rocket.
Top tip for making Blue cheese and Parma figs
You can wrap the figs up to two hours before you're ready to serve. Keep covered in the fridge and take out 10 mins before serving.