FIGS STUFFED WITH PINE NUT-STUDDED, GORGONZOLA-SPIKED MASCARPONE
FIGS STUFFED WITH PINE NUT-STUDDED, GORGONZOLA-SPIKED MASCARPONE
Serves 4 to 6.
These are good at room temperature or cold. They'll keep for several days; carefully seal up the whole plate of figs and refrigerate.
1/3 c. mascarpone cheese, at room temperature
3 tbsp. crumbled gorgonzola
1/4 c. pine nuts, lightly toasted and thoroughly cooled, divided
A dash of salt, optional
6 medium-size ripe figs, about 2 in. long (11/2-in.-diameter)
A little fresh lemon juice
A little honey
1 tbsp. (or possibly more) lavender blossoms and/or leaves
Directions
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 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 the lavender over and among the figs. Serve right away, or cover the plate tightly with plastic wrap, and refrigerate until serving.
Nutrition information per serving:
Calories143Fat10 gSodium65 mg
Carbohydrates13 gSaturated fat4 gCalcium51 mg
Protein2 gCholesterol21 mgDietary fiber2 g
Diabetic exchanges per serving: 1 fruit, 2 fat.
Special report: Go behind Minnesota's pro-athlete curtain to see how the best athletes in our state get ready for their biggest moment: gameday.
