- 6 California Fresh or Dried Figs, remove tough tip and cut in half lengthwise
- 2 tablespoons blue cheese (stilton, gorgonzola, goat cheese or camembert can be substituted)
- Black pepper to taste (optional)
- 1 1/2 teaspoons lemon zest pieces (finely chopped if preferred)
- 12 walnut or pecan halves (toasted if desired)
(Analysis conducted with walnuts): Calories 73, Total Fat 3.5 g, Saturated Fat .8 g, Polyunsaturated Fat 2 g, Monounsaturated Fat .6 g, Cholesterol 2 mg, Sodium 33 mg, Potassium 141 mg, Total Carbohydrates 10 g, Dietary Fiber 2 g, Sugars 8 g, Protein 1.6 g, Omega-3s .4 g
If using fresh figs: Scoop out about 1/2 teaspoon of the center of the fresh fig (this is where the blue cheese is going to go). Trim off about 1/8-inch of the curvy end of the fresh fig half so that it sits nicely on the serving plate. For dried figs: place fig halves on serving plate cut side up.
Place about 1/2 teaspoon of the blue cheese in the center (fresh figs) or on top of the center (dried figs) of each fig half. Sprinkle cheese lightly with ground black pepper if desired. Place about 1/8 teaspoon of the lemon zest on top of the blue cheese. Then place a walnut or pecan half sitting up in the blue cheese center (like the sail on a sailboat)
Cover and store in the refrigerator until ready to serve.