Week 8: Stuffed Figs
Published by Emily,
I prepared this lovely hors d’oeuvre with an ancient grain pancake breakfast on Sunday because important 7am hockey games always call for elaborate breakfasts... with lots of maple syrup. It took a while to prepare everything because it’s really hard to stuff figs while watching team Canada write history with yet another thrilling gold medal performance!
This recipe features a daring combination of flavours, and is definitely one of the most interesting (and beautiful!) dishes I’ve made so far.
If you are planning on trying this recipe, I would recommend buying larger figs because they’re easier to work, especially if you don’t have kid-sized fingers.
Recipe from Gordon Ramsay’s Healthy Appetite. Prep time: 20 minutes. Bake time: 10-12 minutes.
Ingredients - I have omitted any measurements as this should be fairly intuitive.
Ripe figs
Goat Cheese
Toasted Pine Nuts
Balsamic Vinegar
A couple thyme sprigs
Chives (optional)
Directions
Preheat the oven to 400F.
Trim the tips of the figs. Pluck the thyme leaves from their sprigs
(a shortcut is to run a fork down the thyme sprig).
Cut a cross halfway down the fruits. Gently squeeze the bottom of the fig so that it opens up like a flower.
Stuff the figs with a generous amount of goat cheese.
Drizzle a light amount of balsamic vinegar over the goat cheese.
Top with pine nuts and thyme.
Place the stuffed figs on a piece of aluminum foil and fold the corners into the centre so that the figs are covered.
Bake the figs for 10-15 minutes, and enjoy!
