Author Notes
I had the pleasure of dining at Komi in Washington, DC when it had just opened. The amuse bouche was a stuffed fresh date. I have played with the flavors using figs (which I prefer to dates.) This is a lovely appetizer, elegant, simple and tasty. —MrsWheelbarrow
Ingredients
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12
ripe figs
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1/4 cup
mascarpone, approximately
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2 tablespoons
Chestnut honey
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Fresh thyme leaves
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Excellent Olive Oil
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Fleur de Sel
Directions
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Preheat oven to 425
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Dip figs in boiling water to wash. Drain on paper towels.
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Mix marscapone, honey & thyme together and put in a pastry bag with a small tip.
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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.
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Place the figs stem side up on a sheet pan lined with parchment and roast for 8-10 minutes.
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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.
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