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Preheat oven to 200°C.
Cut a cross in the top of each fig, top with a heaped teaspoon of gorgonzola, and place in an ovenproof dish. Place two tablespoons of the olive oil, Natvia stevia blend and vinegar in a small bowl and whisk to combine.
Drizzle a little of the balsamic mixture over each fig and bake in oven for 2-3 minutes until the cheese is melted. Place the watercress leaves and remaining olive oil in a bowl, season well with salt and pepper and toss to combine.
To serve, divide the watercress between six plates and top each with a fig. Drizzle with any remaining vinegar.
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