Fig season has at long last begun and I couldn't be more joyful! Despite the fact that it implies that late spring is practically finished (which is difficult to accept yet, in light of the fact that the climate is magnificent), I'm truly getting a charge out of the bounty of apples, corn, stone natural products, eggplants, pears and obviously figs.
The fig season is short, so ensure you got enough! Other than eating them crude or making open-confronted sandwiches with figs and cheddar, I like to heat them with goat cheddar. Delectably sweet, chewy cooked figs with smooth skin and crunchy seeds pair so well with flavorful and delicate goat cheddar. Figs have an extremely extraordinary taste and surface that no other natural product has.
They are flawless in sweet dishes, yet additionally in exquisite ones, matched with cheddar, pecans, nectar and sage. In this way, in the event that you adore figs, I have a prepared figs formula for you I'm certain you will love. I mean who doesn't love figs and goat cheddar, right
- 6 medium-sized figs
- 80 grams or 2.8 oz soft goat cheese
- 2 tablespoons chopped walnuts
- 1 tablespoon chopped sage
- 2 tablespoons honey
- salt and freshly ground black pepper to taste
Instructions
- Preheat the oven to 200 °C or 390 °F. Cut off the stems and make an X cut in the top of each fig half way through.
- Stuff the figs with soft goat cheese using a teaspoon. Sprinkle some chopped walnuts and sage over your stuffed figs and drizzle them with honey. Add salt and freshly ground black pepper to taste. I used Le Creuset rectangular baking dish for this recipe and it was just the right size.
- Broil for about 5 minutes or until they look soft and release juice. Serve them warm or cold with a glass of wine. Enjoy!
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