If you happen to be growing figs in your garden, you know it’s that magical time of year when these plump little fruits are ripe and ready. This week, we’re featuring a fig recipe from celebrity private chef Cynthia Sestito of The Cookery (83 Springs Fireplace Road, East Hampton, 631-604-6317), who has spent over two decades creating some of New York’s most exciting food events.
Her gorgonzola-stuffed fresh figs are one of her most popular creations, a recipe she’s been perfecting for 40 years since discovering it in Paris. She calls the appetizer “rustic—yet sophisticated and elegant,” noting the secret is a soft “baby” Gorgonzola that won’t overpower the delicate fig flavor. Cynthia suggests searing the figs quickly under a broiler or on a grill for a smoky flavor before topping them with a simple reduced port sauce and garnishes like toasted pine nuts or pecans.
The dish is also a hit with her catering clients, who are often skeptical about figs. As Cynthia explains, “I cater a lot, and when I tell a client to choose the figs, they often hesitate. But once I say ‘just trust me,’ and they do it, that’s it. It’s always a hit.”
This appetizer pairs beautifully with a wide variety of wines and will be featured at upcoming tasting events at Park Place Wines & Liquors in East Hampton, starting October 16, 2025. The Cookery caters these events, and as Cynthia explains of the hosts, certified sommelier Lisa Schock and wine-world veteran Chris Miller, “it’s a very relaxed and casual tasting.”
Tips for the home cook:
- Go local with the cheese! For a distinctive flavor, substitute the Gorgonzola with Mecox Bay Dairy Bascom Blue, a local stilton-style cheese that’s crumbly and bright.
- Take a field trip! Head to Sang Lee Farms in Peconic for U-Pick figs this week. The orchard is open Monday through Thursday, from 10 a.m. to 4 p.m., while supplies last.
- Get a smoky flavor. For an extra touch of flavor, Cynthia suggests grilling them for a split second to char the bottom. You want to just sear the top, not roast them to oblivion. Whether you use a grill torch or a hot broiler, the key is to be quick to preserve their shape and texture.
- Keep it rustic. This dish may sound sophisticated, but it’s actually relatively easy to prepare and presents beautifully on a plate.
Gorgonzola stuffed fresh figs
Ingredients
- 8 fresh black Mission figs, cut in half lengthwise
- 1/2 cup soft baby Gorgonzola cheese
- 2 cups ruby Port
- 1/4 cup honey
- 1/4 cup brown sugar
- 1/2 cup basil leaves, chiffonade
- caramelized pecans or pine nuts, for garnish
Directions
- At least one hour before serving, add the Ruby port, honey and brown sugar to a small saucepan. Stir well and place over low heat. Reduce the liquid by half, until it becomes thick and syrupy. Set it aside to cool completely.
- Position an oven rack on the highest setting, closest to the broiler, and preheat to high.
- Place the cut figs, skin side down, on a cookie sheet. Top each fig half with a half teaspoon of the Gorgonzola cheese.
- Place the cookie sheet under the broiler. Cook for about 5 minutes, or until the cheese is just melted. Do not overcook, as you do not want the figs to become soft and watery.
- Remove the figs from the broiler and allow them to cool slightly. Arrange them on a serving platter and judiciously drizzle the cooled port reduction over the figs and cheese.
- Sprinkle the basil over the figs. If desired, top with caramelized pecans or pine nuts. Serve at room temperature and enjoy!
