posted by Pat T 10-08-98 1:58 PM
Filled Figs with Mascarpone, Gorgonzola and Pine Nuts
Adapted from "Mollie Katzen's Vegetable Heaven "
Yield: 12 filled fig halves
Preparation time: 10 minuteS
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.