Savory Goat Cheese-Stuffed Figs

Serves 6

¾ c. goat cheese, softened (Laura Chenel)
2 T. chopped fresh basil
2 T. chopped fresh sage
½ t. sea salt

12 large fresh figs
2 T. blended oil

Preheat the oven to 350 degrees.

In a food processor, combine the goat cheese, basil, sage and sea salt.  Set aside.

Slice off the top third of each fig.  Gently scoop out the fig flesh with a melon baler.  Fill each fig with the goat cheese mixture.  Replace the fig tops.  Drizzle the figs with the oil.  Roast the figs for 10 minutes and serve.

Wine Pairing:  Mourvedre

Mark and Tony

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