Figs With Goats Cheese, Pistachio & Honey Recipe

Figs & assembly

1. 1

   Prepare figs

   Rinse the figs gently and pat dry. Trim the stem ends. Using a sharp small knife, cut each fig into quarters or make a cross on the top and open slightly so there is a small cavity for the filling.

2. 2

   Prepare goat cheese filling

   Place the goat cheese in a small bowl and stir with a fork until smooth and slightly softened. If desired, add the lemon zest and half of the freshly ground black pepper (reserve the rest for finishing) and mix to combine.

3. 3

   Toast and chop pistachios

   Heat a small dry skillet over medium heat. Add the shelled pistachios and toast, shaking the pan, for 2–3 minutes until fragrant and just turning golden. Transfer to a cutting board, let cool briefly, then roughly chop to a coarse crumb (some larger pieces should remain for texture).

4. 4

   Fill figs

   Using a small spoon or a piping bag with a medium round tip, place about 1 teaspoon of the goat cheese mixture into the cavity of each prepared fig. Press gently so the cheese sits securely but the fig remains intact.

5. 5

   Finish & season

   Arrange the filled figs on a serving plate. Sprinkle the chopped pistachios evenly over the figs. Drizzle 1 teaspoon of honey over the figs, then add a second drizzle (distribute remaining honey) so each fig has a glossy finish. Scatter the fresh mint leaves among the figs. Finish with the remaining black pepper and sprinkle sea salt flakes lightly over the top.

6. 6

   Optional garnish

   If using, drizzle the extra-virgin olive oil sparingly over the figs and finish with a very light streak of balsamic glaze for contrast. Serve immediately at room temperature.