* 12 ripe, fresh figs
* 1 tablespoon extra-virgin olive oil
* 1/2 cup wedge artisan Gorgonzola
* 1/3 cup Savannah Bee Company Cheese Honey
* 4 pinches of finely chopped fresh rosemary
Preheat the oven to 400 degrees F.
Using a paring knife, carefully trim any tough portion of the stems from each fig. Rub each fig all over with extra-virgin olive oil, then slice down through the stem about 3/4-inch. Make a second cut perpendicular to the first cut, so that you have an X-shaped cut in the top of each fig. Gently pry the edges apart and stuff each fig with about 1 teaspoon of the Gorgonzola. Place the figs upright on a baking sheet and bake until the figs are plump and shiny but have not burst, about 10 minutes.
Drizzle equal amounts of the Savannah Bee Company Cheese Honey on each of 4 serving plates and place the figs on top of the honey. Sprinkle each plate with a pinch of the chopped rosemary and some of the remaining crumbled Gorgonzola.
Recipe courtesy of Emeril Lagasse