Cheese-Stuffed Figs with Balsamic Glaze
Use the best Parmigiano Reggiano you can find for this easy, elegant appetizer. While stuffed figs are great on their own, they also make a novel sweet-savory salad topping.
- ¼ cup balsamic vinegar
- 2 teaspoons sugar
- Pinch salt
- 10 Black Mission figs
- 1-ounce chunk premium Parmigiano Reggiano, cut into 10 shards
- 2 tablespoons unsalted pumpkin seeds, toasted
- BALSAMIC GLAZE: In a 6-inch saucepan over medium heat, combine all ingredients. Simmer until mixture is reduced to a glaze that coats bottom of pan, about 3 to 4 minutes. Set aside to cool.
- FIGS: Using the tip of a knife, slit a small opening on one side of each fig (do not cut through). Insert a shard of cheese into each slit. Place stuffed figs on a serving platter. Drizzle with balsamic glaze (save any leftover to use in homemade salad dressing) and sprinkle with pumpkin seeds. Serve at room temperature. Stuffed figs may be made a few hours before serving.
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