I'm not sure why figs are so romantic for me. Perhaps it is because I associate their arrival with the last smouldering days of summer. Or because they remind me of eating figs from paper bags, bought from markets on the hot streets of Athens one summer. There is definitely something sensual about biting into a fig - voluptuous and heavy, bursting at the seams with sweet ripeness - and taking in its rosy, honeyed flesh.
4 fresh figs
50g gorgonzola (dolce)
4 slices prosciutto
1 cup rocket
extra virgin olive oil
Heat oven to 200C.
Make a small cut at the top of the fig and push in a little piece of gorgonzola. Wrap each fig in a slice of prosciutto.
Bake in the oven for 15 minutes. The cheese will melt and the prosciutto will be crisp.
Serve immediately on rocket leaves dressed in olive oil and salt, and finish with a little finely cracked pepper.