Blue Cheese-Stuffed Figs
The flavor combination of deeply sweet figs and sharply pungent blue cheese is one of those surprisingly perfect match-ups, where opposites attract like two puzzle pieces. We like to use a softer, creamier blue cheese like gorgonzola dolce for the textural similarity, but any blue cheese works. Stronger, crumbly ones have a fun effect, too. It's a great way to use up any small bits of blue cheese you may have leftover from a party or another recipe.
1/4 pound blue cheese (Gorgonzola, Roquefort, Stilton, or any variety)
Optional: canola oil
Salt (to taste)
Black pepper (to taste)