Saturday, November 30, 2013

Stuffed Figs

I've seen variations of this recipe a few places - television, Pinterest, etc. So I thoughts, since we were having such a small Thanksgiving this year, that it'd be perfect time to try it out on the family. 

Since it's hard to find fresh figs we bought dried figs and rehydrate them in a few cups of boiling water. I let them sit a few hours until they were plump.

Cut off the stems and slice length wise, not splitting in half but still connected/jointed.

Mix a block of cream cheese with approximately one cup of chopped pistachio nuts

Fill figs with cream cheese mixture.

Wrap each fig with prosciutto and skewer with toothpick. Bake in oven at 350 for 10minutes (or under the broiler just keep an eye on them so they don't burn). Serve warm.
They were a huge hit. The sweet and salty, creamy and crispy. I did them in two batches so once the first half were eaten, I put the second group in the oven. They really were best fresh out of the oven (although watch out for the molten hot cream cheese). I hope you enjoy them as much as my family did.

1 comment:

  1. Wow, these sound great! Are they an Italian recipe by chance? I think I want to make these for New Year's Day! Visiting from diy Sunday Showcase

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