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Monday, 25 August 2008 |
cheese-stuffed figs
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We used to have an amazing Black Mission fig tree at our property in Napa and every year we had a mad "fig pluck." This was one of my favorite things to do with the sacks of figs we plucked. You can use any variety of fig you find at the market. Brown turkey figs are especially good because they are large and have a little cavity in the center which makes them easy to stuff.
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serves 6
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prep time: 5 minutes |
cook time: 5 minutes |
12 ripe figs (any variety)
2 to 3 ounces fresh goat cheese, gorgonzola or cambozola cheese (without rind)
Freshly ground black pepper
1 orange (preferably organic)
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Cut stems off figs, then slit figs through tops in an X-pattern almost to bottom; spread figs open, but do not break apart. With your fingers, press a little bit of the cheese in center of each fig, then sprinkle with pepper. Push figs back together around cheese.
Stand figs on a small foil-lined baking sheet and broil until tinged with brown on top, 3 to 5 minutes. With a microplane zester or citrus grater, grate a little orange zest over figs and serve immediately.
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note: what to drink with this? A bubbly Prosecco is perfect.
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