Ingredients
The following ingredients have 4 Servings
- 3 14\" x 18\" Fillo Sheets
- 2 tablespoons butter melted
- 4 figs fresh
- 4 tablespoons Gorgonzola crumbled
- 1 tablespoon honey, light and runny
- 8 salad leaves
- 10 cherry tomatoes sliced across
- 12 grapes, cut in the middle and seeds removed
- Balsamic Glaze
- 4 tablespoons Extra Virgin Olive Oil
- salt
- pepper
Instruction
- For the Fillo baskets: Pre-heat the oven to 400ºF with rack in the middle position.
- Melt the butter. Take a Fillo sheet and butter it with a brush. Put on top the second Fillo sheet and butter with a brush. Add the third Fillo sheet and butter it with a brush. Cut the sheets in 4 pieces (making a cross), you'll get 4 rectangles.
- Line 4 small pastry cases with the 4 rectangles of fillo sheets. Bake until golden brown (about 8 to 10 minutes).
- Put the gorgonzola cheese in the freezer to harden it a bit so you can crumble it easier.
- Line a baking tray with parchment paper.
- Cut the stems of the figs, cut them in a cross leaving the bottom holding the 4 quarters of the fig. Put the figs in the baking tray and drizzle with a little honey. Bake for 15 minutes. This can be made the day ahead.
- Put one fig in each phillo basket. Crumble the gorgonzola cheese, sprinkle over the figs and put in the oven until melted (8 minutes).
- Plate your fillo baskets in a plate, decorate with the salad, cherry tomatoes. Drizzle some olive oil over the salad. tomatoes and grapes, sprinkle with salt and freshly ground pepper. Decorate the Fillo baskets with balsamic glaze. Serve immediately.
