- 2 fresh figs
- 2 slices pancetta
- 30 g brie, cut into two wedges
Pre heat oven to 200°C.
Wash, dry and remove stem of figs.
Make two cross cuts down each making sure not to cut all the way through.
Wrap a slice of pancetta around the lower half of each fig, tucking the end underneath.
Tuck wedge of brie into the top of each fig. Place in oven proof dish.
Cook for 10-15 minutes until the cheese melts and the pancetta is crispy.
Serve with crusty bread and tossed salad.
- Substitute Blue Vein or Gorgonzola for Brie for a more intense flavour
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