We are definitely well on our way to the ‘holiday’ season. For some, there will be endless social events and family gatherings, all of which require those quintessential little bite-size hors’d’ouvers. Being someone who loves to work with food, the Christmas season is like a blank canvas. Having spent a lifetime in the commercial food industry, I’m definitely no stranger to the endless hours of preparing these tasty little morsels. It gives you the ultimate presentation challenge when hundreds are required (as well as being tiring and a bit tedious at times).
One item that seems to always add a special note of elegance is the use of figs. Not for everyone, but for those who do enjoy them, they are irresistible. Figs can be eaten raw, grilled, poached or baked and can be paired with walnuts, honey, cheese, wine, citrus, cured meats and a variety of spices.
Turkey is the largest producer of figs in the world. The Smyrna/Calimyrna figs arrived in California, USA. in the 18th century, along with a special breed of wasp once needed for fertilization. Today, the most widely grown types of figs, including Black Mission, self-pollinate without any wasp labor.
The base of the fig plant’s flower, or soft pod, and little ‘seeds’ are the fruit’s structure and are all edible. Dried figs keep well without refrigeration and give you that concentrated, sweet flavor.
These ‘fast and fabulous’, three ingredient hors’d’ouvers are truly a must for all fig lovers!
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- 8 whole fresh,Turkish or Black Mission Figs
- 16 walnut halves
- ground anise OR seeds
- 2-3 tsp honey
- 60 grams Gruyere or Asiago, grated (optional)
Ingredients
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- Preheat oven to 350 F.
- Cut hard stem from the top of figs & discard. Slice figs in half horizontally & place sliced side up on a baking sheet. Using your finger, make a depression in the center of each. Place a 1/4 tsp of honey on each half & sprinkle with ground anise or seeds.
- Press a walnut halve into center of each fig the top with grated cheese. Bake until cheese melts & is bubbly, about 5 minutes. Serve.