Roasted figs and gorgonzola in fillo dough baskets
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I worked in a restaurant in Florence and we used to make Fillo Dough baskets for the entrées, which we filled with a variety of sauces, depending on the season. Every day I would bake 50 baskets so they were always crunchy and fresh. They keep well in a plastic box with a tight filling lid so you can bake them ahead - they keep well for 3 or 4 days. You can also make them quite small and serve as an hors d'oeuvres when your guests arrive. This recipe came to my mind for the fig contest, we all enjoyed it yesterday evening.
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