Roasted Stuffed Figs

1. 1

   Preheat oven to 425

2. 2

   Dip figs in boiling water to wash. Drain on paper towels.

3. 3

   Mix marscapone, honey & thyme together and put in a pastry bag with a small tip.

4. 4

   Push the tip into the base of the fig and squeeze some of the cheese mixture in. Not too much or the fig will split.

5. 5

   Place the figs stem side up on a sheet pan lined with parchment and roast for 8-10 minutes.

6. 6

   Let the fig cool for a minute or two, then plate two figs per person, drizzling with olive oil and sprinkling with fleur de sel. Decorate with a thyme sprig.

* Per serving · 4 servings · Values may vary.

No additional tips available.