Stuffed Fresh Figs
2 teaspoons olive oil
12 fresh black mission or green figs, cut in half lengthwise
4 tablespoons mild goat cheese
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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.