Here’s a simple, quick appetizer for a middle-Eastern feast!
Figs Stuffed with Cheese and Nuts
½ c. pine nuts
8 oz. (250 g) cream cheese, softened
2 tbsp. grated orange zest
½ tsp. freshly ground black pepper
10 fresh figs, washed, stems removed
Preheat the oven to 350 degrees. Spread the pine nuts on a baking sheet and bake 5 minutes until nuts are lightly toasted. Remove from oven and set aside to cool.
In a small bowl, combine the cream cheese, cooled pine nuts, orange zest and pepper, mixing until smooth. Slice each fig in half lengthwise. Press about a tablespoon of the cream cheese mixture into the cut side of each fig half. Makes 20 stuffed figs, enough to serve 8-to-10.
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Split fresh figs lengthwise |
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Toast pine nuts, combining with ... |
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Soft cream cheese, orange zest, coarsely ground pepper |
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Offer figs in small bowl, directly beside ... |
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Cream cheese mixture, allowing guests to fill figs themselves |
Note: This recipe is also excellent made with halved, pitted dates (below).
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It's a date! Or a fig - both work well! |
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