Warm Figs with Goat Cheese and Balsamic Vinegar
According to the California Fig Advisory Board, Black Mission figs are one of the most popular eating figs in the US, however, did you know that Black Mission figs are different from regular Mission figs? Both are in the stores now until early fall. Both are large, dark purple fruits with a sweet honey-like flavor, however, Black Mission figs have even darker skin and flesh and a richer flavor. Whether you can find the Black Mission or regular Mission variety in your area, look for ones that are plump and firm, avoiding any soft or shriveled specimens.
We've used our Traditional Balsamic Vinegar for this appetizer recipe, however, the Melanzana Fig Balsamic Vinegar would work nicely, too, I imagine! If you try it, please send me a note to let me know what you think!
Warm Figs with Goat Cheese and Balsamic Vinegar
Serves 8 people two figs each.
Ingredients
- 16 Fresh Black Mission Figs
- 3 oz goat cheese, or substitute blue cheese if you prefer
- 1 tsp fresh thyme, chopped, plus sprigs for garnish
- ¼ cup pistachios, toasted and roughly chopped
- Traditional Balsamic Vinegar for drizzling
Directions
Toast and coarsely chop pistachios and set aside
Adjust oven rack to 6 or 7 inches below the broiler.
Use a small knife to remove fig stems, and cut an X into the top of each one, stopping halfway down.
Crumble or cut the goat cheese into small pieces and gently stuff each fig, slightly mounding the cheese.
Place stuffed figs on a foil-lined sheet plan and sprinkle with the chopped thyme.
Turn broiler on and place figs in oven. Broil 4 to 5 minutes or until figs are warm and the cheese begins to melt.
Transfer warm figs to a serving platter. Sprinkle with toasted pistachios and drizzle with balsamic vinegar.
Garnish with thyme sprigs and serve immediately.
