Fresh ripe figs are just a treasure. They are delicately sweet with a touch of crunchiness from their tiny seeds. They are delicious, versatile and they perfectly complement your dishes. In addition, they have powerful antioxidants and are nutrient dense with lots of fiber and potassium. In this recipe, fig’s light sweetness and earthy flavor pairs beautifully with the nuttiness of the cheese.
TIP: Figs are fragile and extremely perishable. They should be used soon after they’re purchased. You may store them in the refrigerator for 5 to 7 days but not in the container they came in. Prepare a paper towel-lined plate. Remove the figs from the container; set them on their side on a towel-lined plate and cover them with plastic.
- 12 small fresh ripe figs, stemmed
- 2 tablespoon Pecorino cheese, grated ( you can substitute with nut cheese of your choice)
- 1 tablespoon feta cheese, crumbled ( you can substitute with nut cheese of your choice)
- 6 fresh basil leaves, chopped
- 1 tablespoon balsamic vinegar
- 1 tablespoon slivered pistachios or (chopped pistachios)
- ½ tablespoon pink peppercorn
- Kosher sea salt and freshly ground black pepper to taste
- Cut each fig in half crosswise, cut side up
- In a small bowl combine both cheeses with basil and mix
- Cut a small hole in the center of the flesh of each fig. Fill each fig half with 1/4 teaspoon of cheese mix and drizzle with balsamic vinegar
- Place the figs on a serving plate and garnish each fig with a whole pink peppercorn
- Sprinkle the platter with slivered pistachios and add salt and pepper to taste. Enjoy!