Stuffed Figs A La Blue
- 1/4 cup almonds whole or sliced
- 12 fresh Mission figs
- 4 ounces blue cheese
- 1 Tablespoon honey
Put the almonds into a nonstick skillet over medium-high heat. Toast the almonds, shaking the pan every 10 seconds, until they're starting to turn brown in spots and you can smell them. Pour the almonds onto a plate and let cool 20 minutes.
Once the almonds are cool, chop them fairly finely with a knife or in a small food processor. Don't make yourself crazy; it's fine if the pieces aren't quite all the same size.
Wash the figs and cut off the stems plus about 1/2 inch. Poke your finger into the top of the fig and wiggle it down gently to make a little pocket in the middle of the fruit.
Now take a small lump of the blue cheese and stick it down into the pocket. Using the back of a spoon or a pastry brush, coat the top of the fig with a thin layer of honey. Dip the top of the fig into the chopped almonds, then set the fig on a platter. Repeat with the remaining figs.
Serve at room temperature so the cheese gets nice and soft.
Prep time: 10 minutes | Cook time: 10 minutes
At the recent Figology Fest LA, sponsored by the California Fig Industry and presented by food bloggers Erika Kerekes and Judy Lyness I received several crates of figs so that I could taste and experiment with figs. Read about it by clicking here.
Check out some other food bloggers’ great fig dishes:
Check out my Fig and Ginger Brûlée Tart by Clicking Here.