Robiola-Stuffed Figs with Pomegranate

Name: Robiola-Stuffed Figs with Pomegranate
Cook time: PT0D0H15M
Total time: PT0D0H15M
Yield: makes 15
Ingredients: 1 pint fresh figs (about 15 figs), stemmed; 8 oz. robiola cheese, rind removed, at room temperature; 2 tbsp. honey; Kosher salt and freshly ground black pepper, to taste; 2 tbsp. pomegranate seeds; Dill sprigs, for garnish

Serves
makes 15
Time
15 minutes

MAXIME IATTONI

Pungent robiola cheese can be substituted with brie, ricotta, or any other soft cheese in this simple no-cook appetizer.

Find this recipe in our cookbook, SAVEUR: Italian Comfort Food

Ingredients

1 pint fresh figs (about 15 figs), stemmed
8 oz. robiola cheese, rind removed, at room temperature
2 tbsp. honey
Kosher salt and freshly ground black pepper, to taste
2 tbsp. pomegranate seeds
Dill sprigs, for garnish

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Instructions

Step 1

Working from the stem end of each fig and using a paring knife, cut an "x", about halfway toward the base; set aside. Mix robiola, honey, salt and pepper in a bowl. Spoon filling into a piping bag with a plain 1⁄2" tip; pipe about 1 tsp. into each fig; garnish with pomegranate seeds and dill sprigs.

Working from the stem end of each fig and using a paring knife, cut an "x", about halfway toward the base; set aside. Mix robiola, honey, salt and pepper in a bowl. Spoon filling into a piping bag with a plain 1⁄2" tip; pipe about 1 tsp. into each fig; garnish with pomegranate seeds and dill sprigs.