CHOCOLATE COVERED
CHEESE-STUFFED
FIGS
This sweet and savory treat is hard to resist. Calimyrna fig harvest season in Turkey is from August to October.
Ingredients
- 20 Sun Tasty™ sun-dried figs
- 1/4 cup (60 grams) soft creamy cheese such as ordinary cream cheese, fresh ricotta, mascarpone, or even a triple cream cheese such as Mt. Tam or Brillat-Savarin
- 5 ounces (140 grams) dark chocolate (any percentage—I usually choose a 62% or 70% chocolate for these), chopped
- 1/3 cup (45 grams) chopped Sun Tasty Organic roasted hazelnuts
DIRECTIONS
- Cut a short gash in one side of a fig near the bottom. Stuff with about 1/2 teaspoon of cheese. Smooth over the cheese so the fig remains shapely. Stuff the remaining figs and chill them for at least 30 minutes.
- Put the chocolate in a small stainless bowl set in a wide skillet of almost simmering water; stir frequently until most of the chocolate is melted.
- Remove the bowl from the water and stir until the chocolate is completely melted.
- Line a baking sheet with wax paper. Make sure the figs are dry. Dip a fig into the thick chocolate and let the excess chocolate drip into the bowl.
- Sprinkle the dipped fig with roasted nuts and set on the lined sheet. Dip the remaining figs. Refrigerate the figs until serving.
SUN TASTY ORGANI FIG SHOP LINK
