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Ingredients
1 tbsp plus 1 1/2 tsp whipped cream cheese
1/4 ounce shelled pistachio nuts, ground
2 large fresh figs
Method
In small mixing bowl combine cheese and
nuts; stir to blend and set aside.
Starting at stem-end, cut each fig
lengthwise into quarters, being care careful not to cut through base of
fig.
Gently open quarters and arrange on
serving plate.
Spoon half of the cheese-nut mixture into
center of each fig.
Notes:
-
Fresh figs, which are in season from
early July through late October, are highly perishable.
-
Store them in resealable platic bag in
the refrigerator and use them within 36 hours.
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