Prep 10 mins
Cook 0 mins
Fresh figs cut into 'blossoms' and filled with honey, yogurt and walnuts! Also see the Lemon Mascarpone and Pistachio variation, below. These fig blossoms make a grand appetizer, or ending to any meal. Food of the Gods and Goddesses!
- 8 fresh figs, sliced lengthwise into quartered 'blossoms'
- 2 tablespoons fig marmalade
- 2 tablespoons Greek yogurt
- 2 tablespoons honey
- 8 dashes ground cinnamon
- 2 tablespoons herbed chevre goat cheese, coarsely crumbled
- 8 walnut pieces
- fresh mint leaves, to garnish
- whole wheat crackers or sliced baguette, if desired
- Use a sharp knife to mark an "X" on the top of each fig, being careful not to cut more than 3/4 of the way down the fruit.
- Spread open each fig 'blossom', to expose the pink center. Arrange the figs on a platter.
- Use a small spoon to fill each fig with marmalade, Greek yogurt, and honey. Dust with cinnamon.
- Finish with small chunks of herbed chevre, walnut pieces, and fresh mint sprigs. Serve immediately.
- Good with Carr's whole wheat crackers or baguette slices, for a more substantial snack.
- VARIATION: Substitute creme fraiche for the yogurt, mascarpone cheese with lemon zest for the herbed chevre, and green pistachios instead of walnuts. Drizzle with honey and dust with cinnamon -- yum!