Ingredients:

  • 18 dried Mission figs (approx. 7 oz / 200g), stems removed
  • 1 tbsp fresh lemon juice
  • 2 tbsp warm filtered water
  • 4 oz plain goat cheese (chèvre), chilled
  • 1 tsp fresh thyme leaves, minced
  • 1/4 tsp cracked black pepper
  • 1 tbsp raw honey
  • 18 raw walnut halves or slivered almonds
  • flaky sea salt to taste

Instructions:

  1. Place the dried figs in a small bowl with the warm water and lemon juice. Let them sit for 5 minutes, then pat them dry with a paper towel.
  2. Using a small knife, slice a slit lengthwise into the center of each fig to create a pocket.
  3. In a small bowl, fold the minced thyme and black pepper into the chilled goat cheese.
  4. Spoon or pipe the cheese mixture into the fig pockets until they are flush with the top.
  5. Place the stuffed figs on a parchment-lined baking sheet and broil on high for 2–3 minutes until the cheese softens and takes on a pale golden hue.
  6. Remove from the oven, press one walnut half or almond sliver into the top of each cheese dollop, and finish with a thin drizzle of honey and a pinch of flaky sea salt.