Stuffed Fig Appetizer

Stuffed Figs

Time: 25 minutes

This recipe takes a little more technique than I would normally like, but it is an appetizer that is so full of fall goodness that it seemed nearly criminal not to post it. Despite the knife work which is a bit trying, it is otherwise a very simple recipe that can be served before a meal, or even with a few alterations, as a delectable desert.

Stuffed Fig appetizer

6 large plump fresh figs (it's better to buy some that are very firm, the cooking will make them sweet, but soft figs will be impossible to work with)

.25 cups crumbly cheese (blue, or goat is best-feta is a bit too salty-you can also use camembert [or other cheeses like it]) I use a specialty cheese called Cana di Cabra-which is a strong spanish goat cheese. It's texture is like half Camembert half Feta. It can finish a little strong, but the pairing with fruit helps lessen the smelliness.

2 tablespoon lightly toasted pine nuts

2 tablespoons chopped fresh thyme/or sage (I prefer thyme-but sage is good too)

Preheat your oven to 375 degrees. Ok, so now the tough part, you have to hollow out the figs. Begin by trimming the stem so that it is barely a nub. Next, remove the top of the fig by incising all the way around the fruit about one third of the way down. Make sure to make this incision angling your knife towards the bottom of the fig, this will help create a "top" that you can snugly fit back on. Ok, with a very small spoon (or some other utensil you can find) scoop out as much of the fig innards without breaking the skin-I repeat, do not break the skin of the fig, it will result in a leaky appetizer.

Mix together the cheese and pine nuts with some freshly ground black pepper and salt, and carefully stuff the figs being careful again not to break the skin. Put the tops back on and bake for 15 minutes. You actually have to watch this one while it is baking, if the figs begin to lose their shape, remove immediately, but you have to make sure you leave them in the oven long enough for the cheese to completely melt. Serve immediately.

My favorite variation on this dish is too alter it as a desert. It can be a great small warm desert to be served with a glass of port and some nice dark chocolate or a cup of coffee. I would choose a stronger cheese for a desert (like a talleggio, tomme de savoie, or the cana di cabra [if you are intolerant of things lactose like myself], and would probably leave out the pine nuts, furthermore, I would absolutely use sage and not thyme (thyme has a more savory flavor). As a dessert it is a bit savory, but if you drizzle the finished dish with a sweet balsamic reduction it is usually sweet enough.

If you are hosting a dinner party, this dish (both as an appetizer or a desert) is a great choice, you can stuff them hours ahead of time and just pop them into the oven when you are ready. There are literally hundreds of variations on this wonderful dish, so don't be bashful about exploring to your hearts content.