Filled figs with mascarpone, gorgonzola, and pine nuts

1 servings

Ingredients

Quantity Ingredient
⅓ cup Mascarpone
3 tablespoons Crumbled gorgonzola
¼ cup Pine nuts
Lightly toasted and thoroughly cooled
A dash of salt; (optional)
6 Medium-sized ripe figs 2 inches long
; about 1 1/2 inch diameter
A little fresh lemon juice
A little honey
Lavender flowers and/or leaves; (optional)

Directions

Brace yourself for a peak sensual experience.

* Use only the ripest, most flavorful figs. If they're out of season, you could substitute another soft-fleshed ripe fruit, like pears, nectarines, apricots, or cherries.

* Mascarpone is a sublimely smooth, slightly sweet Italian cream cheese. If you can't get mascarpone, substitute a high-quality cream cheese. Also, if you can't get gorgonzola, replace it with a good brand of domestic blue cheese.

* 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.

Yield: 12 filled fig halves Preparation time: 10 minutes 1) 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.

2) 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.

3) 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.

4) 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.

www.molliekatzen.com 2/99

Recipe by: Adapted from "Mollie Katzen's Vegetable Heaven." Converted by MM_Buster v2.0l.

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