Author Notes: I like to prepare the un-fussiest dishes possible for an open house. I'm not interested in anything that is difficult for people to serve, or requires constant refreshing or reheating. I want to be enjoying a glass and a nibble with my guests, not putzing in the kitchen all evening. These little lovelies fit the bill perfectly, they are easy to eat, hold-up well sitting out for hours, and require no heating or special care. I first had a similar treat while attending a cooking class with Patricia Wells, and loved them so much that I've been crafting spins on the theme for years now. They are equally delicious eaten with a warm cup of glog, a mug of mulled cider, or a flute of champagne, and are enjoyed by young and old alike. All that said, I almost didn't enter this recipe because it is hardly a recipe at all.....these are so easy! I've written down the basic ingredients and method, but these are also great with a chunk of a nice salty cheese (I love roquefort) shoved inside. If you make the basic version, they will keep well for weeks in an air-tight container, and are great with an afternoon cup of tea, or for the kids as an after school snack. Cheers - S - Oui, Chef
Makes as many as you want
- Dried Turkish, or domestic Calmyrna Figs
- Walnut halves, roasted
- Anise seeds
- Roquefort cheese (optional)
- Lightly toast the anise seeds in a small pan over medium heat until just fragrant. If your walnuts are raw, roast them on a cookie sheet in a 350℉ for about 8 minutes.
- Cut the hard stem from the top of the figs and discard. Slice each fig almost through along the horizontal "waist" of the fruit and open the fig to accept the anise seeds and a piece of walnut (and cheese, if using).
- Sprinkle a pinch of anise seeds inside the fig, top with a piece of walnut, and then close the hinged top of the fig back over the filling, pressing to make sure all your goodies stay intact. That's it!
- This recipe was entered in the contest for Your Best Open House Dish