Instructor, Blogger, Author, Personal Chef, bringing tradition and authenticity of regional Italian, Spanish, Portuguese, French, Tunisian, Greek, Turkish, and Moroccan cuisine to the table. I blend traditional recipes with new and innovative ingredients to create flavorful and aromatic foods, all prepared to your tastes and desires.
Member of: Les Dames d'Escoffier and IACP (International Association of Culinary Professionals)
With your thumb, press down on the middle of the fig.Make an indentation large enough to fit the
cheese.You can stuff as much cheese in
the indentation as you wish. With a teaspoon add the cheese, black pepper, and
top with a toasted pine nut.
Dried Black Mission Figs
An afternoon, I was searching for a snack and couldn’t decide what I wanted.
Did I want something sweet? Did I want something savory? Dried
figs are always in the pantry, and I had some leftover Gorgonzola from a class, so I put
them together and decided that I could have both, the sweet and savory. There
it was a new recipe for me to try at parties. I've made them since many times for my clients and cooking classes, and everyone seems to absolutely LOVE them!
It’s an easy dish to prepare that will delight and impress your
guest. Each bite is memorable. I can’t explain memorable because you have to
taste it to understand what I mean.
If you cannot find moist figs, place the dried figs in a small pan with
warm water on low heat for a few minutes, add a little bit of sugar, and cook until
they moisten. Strain and pat dry.
By the way, I also serve these as a dessert with a little drizzle of honey on top. Stickily delicious!