Baked Figs

with Cream Cheese and Pistachio Stuffing

Baked Figs - Warm fruit on cool salad!
352 kcal
Warm fruit on cool salad!

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Difficulty:easy
Preparation:25 min
Ready in:25 min
Low-sugar
Vegetarian
Vitamin-rich
Mineral-rich
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1 serving contains
Nutritional valueAmountEU-RDA %
Kcal
352
18%
Protein
11 g
22%
Fat
18 g
23%
Added Sugar
0 g
0%
Carbohydrates
33 g
13%
Roughage
7 g
-
Saturates
3 g
-

Recipe Development: EAT SMARTER

Ingredients

For servings

1 heaping tablespoonShelled pistachio (20 g)
2 sprigsBasil
6ripe fresh Fig
4 ouncescrumbled Cream cheese (13% fat)
Salt
Pepper
1 small headRomaine lettuce
1 tablespoonWhite vinegar
2 ½ tablespoonsOlive oil

Kitchen Utensils

1 Small skillet, 1 Small baking dish, 1 Bowl, 1 Small bowl, 1 Cutting board, 1 Large knife, 1 Teaspoon, 1 Salad spinner

Directions

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1 Coarsely chop pistachios and toast lightly in a dry skillet.
2 Wash, dry and chop basil. Place in a bowl.
3 Wash figs thoroughly; pat dry and cut about 1/2 inch off stem end of each; transfer stems to a plate and reserve. 
4 With a teaspoon, scoop out the flesh of the figs and add to the bowl with the basil.
5 Add pistachios, cheese, salt and pepper; mix well. 
6 Fill the figs with the cheese mixture. Stand figs in the baking dish and top with reserved fig tops. Bake in preheated oven at 200 ° C (fan 180 ° C, gas mark 2-3) (approximately 400 ° F until softened, about 12 minutes.
7 Wash salad, spin dry and tear into smaller pieces if desired. Make a vinaigrette: whisk together vinegar, oil, salt and pepper. Dress the salad lightly and place on a plate. Top with figs and serve.
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