Black Mission Figs With Toasted Pistachios And Whipped Mascarpone Recipes

DELISH BLACK MISSION FIGS!

Delish Black Mission Figs! image

When I lived in California, I couldn't wait until the farmer's markets had figs...big, juicy, amazing to eat! They are hard to find in Colorado, and are less flavorful than the ones in CA. So I came up with this little appetizer to showcase some of my favorite ingredients.

Provided by AndreaB

Categories Appetizers and Snacks Meat and Poultry Pork

Time 15m

Yield 4

Number Of Ingredients 4

Ingredients

8 Black Mission figs, cut in half
¼ cup crumbled goat cheese, or as needed
3 slices prosciutto, trimmed of all fat and cut into strips
2 tablespoons honey, or to taste

Steps:

Set oven rack about 6 inches from the heat source and preheat the oven's broiler.
Arrange fig halves, cut sides up, on a baking sheet. Top each fig half with goat cheese; lay prosciutto strips atop goat cheese layer.
Broil figs in the preheated oven until prosciutto is crisp and goat cheese is melted, 3 to 5 minutes.
Transfer the warm figs to a serving platter and drizzle with honey.

Nutrition Facts : Calories 197.4 calories, Carbohydrate 28.2 g, Cholesterol 20.7 mg, Fat 7.9 g, Fiber 2.9 g, Protein 5.9 g, SaturatedFat 4.3 g, Sodium 283.1 mg, Sugar 25.2 g

BLACK MISSION FIGS WITH TOASTED PISTACHIOS AND WHIPPED MASCARPONE

Black Mission Figs with Toasted Pistachios and Whipped Mascarpone image

Sweet figs become event-ready appetizers when topped with crunchy pistachio nuts and creamy mascarpone in this recipe from chef Michael Romano.

Provided by Martha Stewart

Yield Makes 24

Number Of Ingredients 9

Ingredients

2 cups mascarpone cheese
1/4 cup extra-virgin olive oil
3/4 teaspoon coarse salt
1/2 teaspoon freshly ground black pepper
12 fresh Black Mission figs
3 tablespoons aged balsamic vinegar
1/2 cup fresh chervil leaves
1/2 cup chopped pistachios, toasted
1 1/2 teaspoons fleur de sel

Steps:

In a medium bowl, whisk together mascarpone and olive oil; season with salt and pepper; transfer to a pastry bag fitted with a 1/4-inch round tip. Set aside.
Remove a very thin slice from the bottom of each fig so that it stands upright. Trim the stem end so the tops are flat. Halve figs horizontally.
Pipe 1 tablespoon filling on the top side of each fig half; top each with a chervil leaf. Drizzle with balsamic vinegar and sprinkle with chopped pistachios and fleur de sel; serve.

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