• 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

1. Scoop a small amount of the flesh from the fig halves, creating just a slight indent.
2. Sprinkle a few granules of salt into the indent.
3. Place a drop or two of each - Truffle oil and balsamic into the indent. (Seriously, it only takes a drop or two)
4. In a small bowl, mix Chevre, mascarpone, honey, and spices until well combined.
5. Place mixture into a pastry bag with a star tip and pipe mixture into the indent of each fig.
6. Line a plate with lemon leaves and arrange fig halves on plate.
7. Chill until ready to serve.

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.