Goat Cheese Stuffed Figs
There are no exact measurements for this recipe, you can use less or more of all the ingredients.
Servings Prep Time
8figs 10minute
Cook Time Passive Time
5minute 30 minutes
Servings Prep Time
8figs 10minute
Cook Time Passive Time
5minute 30 minutes
Ingredients
STUFFED FIGS
BALSAMIC CAVIAR
Instructions
STUFFED FIGS
  1. 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.
  2. 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.
  3. 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.
  4. Stack the sage leaves and roll into a log, starting with the stem side. Slice the sage log very thinly to create a chiffonade.
  5. Top the figs with the sage, balsamic caviar, himalayin salt, and freshly cracked black pepper.
BALSAMIC CAVIAR
  1. 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.
  2. 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.
  3. 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.