I had eaten fresh figs exactly twice before making this recipe. The first time was at Kool Beans in Tallahassee, and the second time was at a beginning-of-the-semester psychology department party here in Winston. Both times were amazing, and I realized that there really wasn't much to making stuffed figs. I think the reason they seem fancier than they are is because hardly anyone has eaten a stuffed fig! So, I consulted mark Bittman's How to Cook Everything Vegetarian (which you should buy) and learned all about figs. They are in season in the late summer/early fall and once ripe are only good for a day or so. Buy them ripe and use asap. A ripe fig will be soft to the touch and oozing a little juice. Cut off the stem and pop the whole thing in your mouth - fresh figs are so soft, juicy and delicious, they're like eating candy.
For this recipe I used a combination of chevre goat cheese and gorgonzola cheese, but you could use your favorite creamy cheese.
For this recipe I used a combination of chevre goat cheese and gorgonzola cheese, but you could use your favorite creamy cheese.
From Food pics |