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Cristina Cooks Grilled Stuffed Figs and Pistachios

A Recipe from Shanti Hinojos.
Cristina Cooks Grilled Stuffed Figs and Pistachios
Ingredients:
  • 6-8 Figs -halved through stem
  • 6 oz goat cheese
  • 4 oz cream cheese or mascarpone cheese 
  • 1/4 cup half n half
  • 1-2 thyme stems picked 
  • 8-10 pieces prosciutto 
  • 3 cups arugula 
  • balsamic glaze
  • finishing oil
  • salt and pepper to taste
  • 1/4 cup roasted, salted pistachios - chopped
  • Half a lemon


Make whipped goat cheese mix:


1.     Whip goat cheese, mascarpone or cream cheese and thyme with a hand mixer or in a stand mixer. Gradually add half n half until incorporated and light and fluffy.


2.     Season to taste.


3.     Place in a Pastry bag or ziplock bag and place in the fridge while you prep and grill the figs.


4.     Slice figs in half and place on a baking sheet.


5.     Spray with oil spray and lightly season.


6.     Get grill pan hot and grill figs for approx 3-4 minutes until softened and you have desired grill marks.


7.     Remove and let cool until you can handle them.


8.     Take goat cheese mixture and pipe a small amount in center of the fig.

9.     Pull apart one piece of prosciutto in half and wrap it around the fig.


10. Take a large bowl and place arugula in it. Squeeze lemon on arugula and season. Take a large white plate or platter and place arugula on it. Top with figs.


11. Drizzle balsamic glaze and finishing oil. Top with toasted nuts.


Prep Figs:


  1. Slice figs and place on baking sheet
  1. Spray with oil and lightly season with salt and pepper
  1. Place on hot grill pan (3-4 mins) until softened and have desired grill marks
  1. Remove and cool
  1. Goat cheese mixture: snip hole in bag and pipe small amount on flat surface of fig (or roast figs whole for about 10 minutes, cut a hole at the stem and fill fig with cheese mixture)
  1. Seperate prosciutto into thin strips and wrap around fig


Directions for Arugula and Pistachios:


  1. Put arugula in a large bowl
  1. Squeeze lemon and season with kosher salt - toss
  1. Arrange arugula on a platter
  1. Toast pistachios on stove top or in oven but watch carefully, they burn


Plate:


  1. Arrange stuffed, wrapped figs on the tossed arugula
  1. Sprinkle toasted pistachios on salad
  1. Drizzle with a balsamic glaze and extra virgin olive oil Enjoy!


Cristina Ferrare Cooks! - Home & Family

Cristina is taking advantage of figs in season by using them in this delicious salad.


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Click here to get your copy of Cristina Ferrare's cookbook, "Big Bowl of Love." Get additional recipes from Cristina at cristinaferrarecooks.com.


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