Roasted Stuffed Figs
MrsWheelbarrow
- Serves
- 6
I had the pleasure of dining at Komi in Washington, DC when it had just opened. The amuse bouche was a stuffed fresh date. I have played with the flavors using figs (which I prefer to dates.) This is a lovely appetizer, elegant, simple and tasty.
Ingredients
- 12 ripe figs
- 1/4 cup mascarpone, approximately
- 2 tablespoon Chestnut honey
- Fresh thyme leaves
- Excellent Olive Oil
- Fleur de Sel
Featured Video
Directions
- Step 1
Preheat oven to 425
- Step 2
Dip figs in boiling water to wash. Drain on paper towels.
- Step 3
Mix marscapone, honey & thyme together and put in a pastry bag with a small tip.
- Step 4
Push the tip into the base of the fig and squeeze some of the cheese mixture in. Not too much or the fig will split.
- Step 5
Place the figs stem side up on a sheet pan lined with parchment and roast for 8-10 minutes.
- Step 6
Let the fig cool for a minute or two, then plate two figs per person, drizzling with olive oil and sprinkling with fleur de sel. Decorate with a thyme sprig.