Baked Stuffed Figs With Goat Cheese & Pine Nuts

Holiday season is upon us, which means hosts and hostesses around the country are looking for that perfect appetizer recipe: something that will wow your guests, but isn’t too fussy to pull together. Guess what? Your search ends here. Whether you’re hosting Thanksgiving dinner, or a holiday open house, these baked stuffed figs with goat cheese and pine nuts will impress your guests — and they couldn’t be any figgin’ easier to make.

Serves 4

12 ripe figs
150 g (5 1/4 oz.) soft goat cheese
Handful of chives, finely snipped
Few thyme sprigs, leaves stripped
45 mL (3 tbsp) toasted pine nuts
Good quality balsamic vinegar, to drizzle

Trim off the tip from each fig; cut a cross through the top, cutting about halfway down. Squeeze the base of each fig to open out the top quarters like a flower.

Stuff the figs with goat cheese; sprinkle with snipped chives, thyme leaves and pine nuts; and drizzle with balsamic vinegar.

Stand the figs on a large piece of foil. Bring up the sides and fold together to seal the package. You can either bake the figs in a hot oven, preheated to 200 C (400 F), or on a barbecue. They should take about 10 to 12 minutes. Unwrap package and serve immediately.

Recipe courtesy of Gordon Ramsay’s Maze.

Image(s): James Pattyn

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