I love figs and what a great time for this post. My tree has been supplying basket-fulls. Besides eating ’em alone, in my salads, in my cereals and in a delightful fig-anise ice-cream, I’m ready for something more interesting and unique. And as if on cue, Mia Reiter writes to let me know she’s come up with a unique fig recipe. It is truly an honor to have the namesake and mastermind behind the exquisite Mia’s Domain as my guest writer!
Stuffed Figs With Pecan Balsamic Vinaigretteby Mia Reiter
I accepted a challenge by fellow foodie friend and blogger/nutritionist, Lauren from Nutri-Savvy. In this challenge figs were the main ingredient, supported by other nutritious ingredients.
Mia’s referring to my facebook BUILD-A-RECIPE Monday Challenge. And wow! – Doesn’t this look mouth-watering delicious!!
Corn, Balsamic Vinegar, Goat Cheese, Basil, Garlic, Bread, Kale, Pecans, Caramelized Onions, Chicken, and Pine Nuts.
9 ripe figs (red or green)
1 cup goat cheese
1/2 cup caramelized onions
1/4 fresh corn kernels
2 tablespoons finely chopped fresh basil
1 large crushed garlic cloves
1 small finely chopped dinner roll
1 finely chopped large kale leaf
1/4 cup pine nuts
1/4 cup finely chopped cooked white chicken meat
Clean figs with a damp cloth and cut in half. Remove a small piece from the bottom of each fig half to keep it flat. Season with salt and black pepper. Lightly drizzle extra virgin olive oil over the top of the figs. Arrange figs on a small baking sheet. Set aside.
Preheat broiler to high.
Drizzle extra virgin olive oil (about 2 tablespoons) in a large deep sided frying pan on medium high heat. Add onions, kale, garlic, and saute until cooked. Add the rest of the ingredients to the pan, continue sauteing a further 3 minutes. Season with sea salt and black pepper. Add a teaspoon of the mixture to the top of each fig half. Drizzle extra virgin olive oil on top. Broil on high for about 3 minutes or until crisp on top.
Drizzle sauce over the top to serve, making sure to leave some extra on the side.
Pecan Balsamic Sauce:
1/2 cup balsamic vinegar
1/4 cup pecans
Blend until smooth. Season with sea salt and black pepper.
I’m delighted Mia took on the challenge. I love her FB page and blog. Mia’s Domain always provides beautiful and mouth-watering recipes that keeps me coming back for more (and she’s quite popular – just look at her numbers!).