Filled Figs with Mascarpone Gorgonzola and Pine Nuts

posted by Pat T 10-08-98 1:58 PM


Adapted from "Mollie Katzen's Vegetable Heaven."

1/3 cup mascarpone cheese
3 tablespoons crumbled gorgonzola cheese
1/4 cup pine nuts, lightly toasted and thoroughly cooled
A dash of salt (optional)
6 medium-sized ripe figs, about 2 inches long (1-1/2-inch diameter)
A little fresh lemon juice
A little honey
Lavender flowers and/or leaves (optional)

Place the mascarpone in a small bowl and stir to soften. (Be patient- it's a bit sticky.) Slowly stir in the crumbled gorgonzola and 3 tablespoons of the toasted, cooled pine nuts, and mix until it is well blended. Add a dash of salt to taste, if desired.

Cut the figs in half lengthwise, so they can retain their lovely shape. Use your finger or the back of a teaspoon to slightly depress the open center of each fig, then sprinkle the figs with a little lemon juice.

Mound a small amount of the cheese mixture in the middle of each open fig, pressing down lightly.

Drizzle a little honey over the filling, and place a few extra pine nuts decoratively on top.

Arrange the stuffed figs on your favorite small, fancy plate, and scatter some lavender blossoms and/or leaves among the figs.

Cover the plate tightly with plastic wrap, and refrigerate until serving time.
* Filled Figs are good at room temperature or cold. They'll keep for several days; carefully seal up the whole plate of figs and refrigerate.

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