Stuffed Fresh Figs

2 teaspoons olive oil

12 fresh black mission or green figs, cut in half lengthwise

4 tablespoons mild goat cheese

2 tablespoons chopped walnuts

2 teaspoons honey

2 teaspoons sherry or balsamic vinegar

Makes 24 fig halves.

Place the olive oil in a nonstick skillet and heat over medium heat. Place fig halves, cut side down, in pan and cook 1 minute until lightly browned. Remove pan from heat and transfer figs to a plate.

Divide the goat cheese among the figs halves and lightly press the cheese into the cut side of the fig using a teaspoon. Sprinkle the walnuts over the fig halves. Drizzle with honey and vinegar. Serve at room temperature.

Nutritional information per fig half: 31 calories, 32 percent calories from fat, 1 gram total fat, .3 gram saturated fat, .5 milligram cholesterol, 5 grams carbohydrates, .8 gram total fiber, 5 grams total sugars, 5 grams net carbs, .6 gram protein, 5 milligrams sodium.

Readers may write to Steve Petusevsky at Vegetarian Today, South Florida Sun-Sentinel, 200 E. Las Olas Blvd., Fort Lauderdale, FL 33301-2293. Or send an e-mail with your full name, address and telephone number to dhartzsun-sentinel.com with “Vegetarian Today” in the subject line.