Baked Stuffed Figs with Curd and Walnuts

INGREDIENTS

  • 15g Walnut
  • 4 Fig
  • 60g goats curd
  • 1 tspn lemon thyme flowers
  • 1 tbspn Honey
Print Recipe

Preheat oven to 220C.

Place walnuts on a tray and toast for five minutes.

Remove from oven and rub with tea towel while still warm to remove skin. Allow to cool and chop roughly.

Cut a cross into the top of the figs to open.

Stuff figs with curd and top with walnuts, thyme flowers and drizzle with Vino Cotto.

Wrap in foil and bake for six minutes at 220C. Open the foil and place back into the hot oven for one minute.

Serve drizzled with Vino Cotto and honey.