|Prep Time||10 minute|
|Cook Time||5 minute|
|Passive Time||30 minutes|
- Preheat the top broiler setting on your oven. Cut off the stems from the figs and make an X at the top of the fig, making sure not to cut all the way through. Place the figs on a parchment lined baking sheet.
- Place the goat cheese into a plastic sandwhich bag and cut the tip off the corner. Pipe the goat cheese into the center of the cut figs. Broil the figs for 5 minutes until the cheese starts to brown. Remove from the oven.
- Drizzle silan (or honey) in a crisscross pattern over your serving plate. Place some more silan in a bowl and the crushed pistachios in another. Dip the bottom of the fig into the silan and then into the pistacios. Place on serving platter, repeat with all figs.
- Stack the sage leaves and roll into a log, starting with the stem side. Slice the sage log very thinly to create a chiffonade.
- Top the figs with the sage, balsamic caviar, himalayin salt, and freshly cracked black pepper.
- Place the oil into a tall glass cup and place into freezer for at least 30 minutes. If you have time, leave it in for longer.
- Around 5-10 minutes before you want to remove the oil from the freezer place the balsamic vinegar in a small sauce pan over a medium flame along with the agar. Constantly whisk the mixture until the balsamic boils. Pour into somethign else so the mixture can start to cool.
- Once the mixture has cooled (around 10 minutes) using a dropper, squeeze out drops of the balsamic mixutre into the cold oil. If you don't have a dropper, you can use a squeeze bottle with a small opening, it will just take longer. Leave the balls to harden for a few minutes, then using a spoon remove the balsamic balls and place into a very thin seive or tea strainer. Drop them into a cup of water to rinse and then drain again. Place in a bowl until ready to use.