A Recipe from Shanti Hinojos.
- 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:
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.
Season to taste.
Place in a Pastry bag or ziplock bag and place
in the fridge while you prep and grill the figs.
Slice figs in half and place on a baking sheet.
Spray with oil spray and lightly season.
Get grill pan hot and grill figs for approx 3-4
minutes until softened and you have desired grill marks.
Remove and let cool until you can handle them.
Take goat cheese mixture and pipe a small amount
in center of the fig.
Pull apart one piece of prosciutto in half and
wrap it around the fig.
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.
balsamic glaze and finishing oil. Top with toasted nuts.
Slice figs and place on baking sheet
Spray with oil and lightly season with salt and pepper
Place on hot grill pan (3-4 mins) until softened and have desired grill marks
Remove and cool
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)
Seperate prosciutto into thin strips and wrap around fig
Directions for Arugula and Pistachios:
Put arugula in a large bowl
Squeeze lemon and season with kosher salt - toss
Arrange arugula on a platter
Toast pistachios on stove top or in oven but watch carefully, they burn
Arrange stuffed, wrapped figs on the tossed arugula
Sprinkle toasted pistachios on salad
Drizzle with a balsamic glaze and extra virgin olive oil
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