RECIPE OF THE WEEK: Stuffed Figs

[Amy Warren, LMHC / WQ Mag Columnist]

Fresh figs at the Farmers Market and the 15 year aged Balsamic Vinegar that I bought to make Michelle Donner’s delicious Spinach Proscuitto Pizza recipe inspired me to make this recipe one evening when a bout of hunger struck. (Michelle’s recipe cost me the price of a pizza stone, too – but the taste was worth the price of both purchases). The figs are simple to make, can be made in minutes and are quite delicious, if I do say so myself. It would make a great appetizer for a party.

Ingredients:
Fresh figs
Chevre (goat cheese)
15 year Aged Balsamic Vinegar
Fresh mint, chopped

Preheat oven to 350 degrees. Make a slit down the middle of each fig with a knife. Spoon chevre (goat cheese) inside the opening. Line a baking sheet with parchment paper so you won’t have a mess to clean. Put figs on the baking sheet and drizzle generously with Aged Balsamic Vinegar. Cook until the aroma sparks your taste buds ---about 10-15 minutes. Remove from oven, pinch figs to open more and sprinkle fresh mint inside.