• Cook time: 20mins
  • Serves: 6
  • Difficulty: Easy


For the figs
  • 12 fresh figs (not too ripe)
  • 100g white mould goat cheese or gorgonzola dolce latte
  • 12 thin slices pancetta
  • Balsamic vinegar
  • Toothpicks

For the salad
  • 1 pear, cut into thin slices
  • 60g walnuts, roasted and chopped
  • Handful of rocket
  • 3 tbsp extra virgin olive oil
  • 1 tbsp white wine vinegar
  • Salt and pepper


Baked Figs Wrapped in Pancetta with Goat’s Cheese & Nashi Pears


  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. This will open the fig so you can place about a teaspoon of cheese inside each one.
  2. Once the figs have been filled, wrap a slice of pancetta around the fig and secure it with a toothpick.
  3. Heat the grill on the highest setting, then cook the figs until the top becomes crispy and the cheese has melted (about 4-5 minutes).
  4. For the salad, combine all of the ingredients, then divide onto six plates. Place the figs on top, then drizzle with some olive oil and serve.

The Chefs Garden recipes

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