Fresh Figs with Goat Cheese and Marcona Almonds
- Yield: 6 servings
Figs should be soft to the touch and sweet when ripe. If the ones you buy are hard, place them in a paper bag toripen for a day or two. For a flavor contrast, you can drizzle the figs with oil and vinegar and then broil them 3 minutes before stuffing. Marcona almonds are from the coast of Northern Spain. Available in gourmet markets and natural food stores, they are small and heart shaped with a sweet roasted nut flavor. You can substitute regular whole almonds if you can't find them.
- 12 fresh ripe figs, cut into halves lenghthwise
- 2teaspoons balsamic vinegar, either white or dark
- 2teaspoons extra-virgin olive oil
- 3tablespoons mild goat cheese
- 24whole almonds (marcona preferred)
- Freshly ground black pepper
- Place the fig halves on a plate and drizzle with balsamic vinegar and olive oil. Place a small piece of goat cheese on top of each. Top with an almond and sprinkle with ground pepper. Serve chilled or at room temperature.