WHAT ARE STUFFED FRESH FIGS?
While the name is pretty straight forward, these pouches of fruit are actually great delivery vehicles for other flavors as well. Unlike a dumpling you don’t need to seal stuffed figs back up again after the cheese is inserted. And the sweetness of a fresh fig is a friendly complement to other fat rich foods. Or try a delicious contrast by adding a more acidic flavor as well.
SUGGESTIONS WHEN MAKING STUFFED FIGS WITH MYZITHRA CHEESE
- Better Than Feta
Goat cheese and fresh figs are a classic Mediterranean pairing. In Greece, Myzithra Cheese–it will remind you of a slightly tangier ricotta–adds salty snap to sweet figs finished off with honey and almonds. The combination of flavors and textures make for an unusual appetizer or cocktail nibble that will have guests returning for more.
- Easy Effort, Enormous Taste
This recipe is incredibly easy but gives a lot of presentation bang for the buck. A couple of tips: A pair kitchen shears are the easiest way to cut the figs into quarters so they are still attached at the base. Use a good quality honey that compliments the sweetness of the figs without overpowering it. We think that honey that isn’t filtered, heated or processed works best.
WHAT PAIRS WELL WITH MYZITHRA STUFFED FRESH FIGS?
Honey is the classic go to choice, though be careful here. Many people don’t realize how extremely different some honeys can taste. Especially if specific flowers were harvested. If you want to be a bit different, go with other inverted sugars like maple, birch or even grape. Or wander over to the dark side of the pH spectrum. Drizzle a thick, delicious premium balsamic vinegar over your stuffed fig. If you want an Italian theme,swap out the myzithra for a gorgonzola stuffings (dolce or piccante if you want some kick) with an exterior prosciutto wrap around the outside. Avoid dried figs, unless some jerk invites themselves to your party. Then ask if they can bring a platter of dried figs stuffed with Limburger and diced garlic. If public transportation is involved, they’ll never arrive. (written by Chef Stef)