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Robiola-Stuffed Figs
- Makes
15
- Difficulty
Easy
Published 2015
Pungent robiola cheese hails from the regions of Piedmont and Lombardy. As it warms to room temperature, the cheese begins to slump and its sharp flavors come into focus, making it the perfect foil for sweet accompaniments. Other soft cheeses, such as Brie or ricotta, can be substituted in this easy no-cook appetizer.
Ingredients
1 pint 8 oz. 2
Method
- Working from the stem end of each fig and using a paring knife, cut an X about halfway toward base; set aside. Combine robiola, honey, salt, and pepper in a bowl. Spoon filling into a piping bag with a plain ½″ tip and pipe about 1 tsp. into each fig. Garnish each fig with pomegranate seeds and dill sprigs.
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