- ¼ cup almonds, whole or sliced
- 12 fresh Mission figs
- 4 ounces blue cheese
- 1 Tablespoon honey
- Put the almonds into a nonstick skillet over medium-high heat. Toast the almonds, shaking the pan every 10 seconds, until they're starting to turn brown in spots and you can smell them. Pour the almonds onto a plate and let cool 20 minutes.
- Once the almonds are cool, chop them fairly finely with a knife or in a small food processor. Don't make yourself crazy; it's fine if the pieces aren't quite all the same size.
- Wash the figs and cut off the stems plus about ½ inch. Poke your finger into the top of the fig and wiggle it down gently to make a little pocket in the middle of the fruit.
- Now take a small lump of the blue cheese and stick it down into the pocket. Using the back of a spoon or a pastry brush, coat the top of the fig with a thin layer of honey. Dip the top of the fig into the chopped almonds, then set the fig on a platter. Repeat with the remaining figs.
- Serve at room temperature so the cheese gets nice and soft.
At the recent Figology Fest LA, sponsored by the California Fig Industry and presented by food bloggers Erika Kerekes and Judy Lyness I received several crates of figs so that I could taste and experiment with figs. Read about it by clicking here.
Check out some other food bloggers’ great fig dishes:
Check out my Fig and Ginger Brûlée Tart by Clicking Here.