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Stuffed Fresh Figs

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Serves | Prep Time | Cook Time


6 Mission Figs; Halved
6 oz Chevre; Room Temp
2 oz Mascarpone; Room temp
1 TB Orange blossom honey
Some interesting salt.. be it Pink, Black, Grey or Plaid
White Truffle oil
Balsamic Vinegar (2 leaf )
1/4 tsp Mace
Couple pinches of Cinnamon
Lemon leaves or other large leaf; washed and dried

Scoop a small amount of the flesh from the fig halves, creating just a slight indent.

Sprinkle a few granules of salt into the indent.

Place a drop or two of each - Truffle oil and balsamic into the indent. (Seriously, it only takes a drop or two)

In a small bowl, mix Chevre, mascarpone, honey, and spices until well combined.

Place mixture into a pastry bag with a star tip and pipe mixture into the indent of each fig.

Line a plate with lemon leaves and arrange fig halves on plate.

Chill until ready to serve.

Pairs Well With


I always see recipes for Stuffed figs that involve cooking the heck out of them. I find there is a simple elegance to leaving them raw. And lets face it, it cuts down on prep time and fast appetizers are always a must.

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