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Dried Figs with Chevre and Hazelnuts
Prep time: 15 minutes.
- 24 dried figs
- 1 small log fresh goat cheese (about 5 ounces) at room temperature
- 3/4 cup toasted hazelnuts, finely chopped
Cut the stem off each fig and discard. Starting at the stem end, make a cut half-way through the fig from end to end. Using a small spoon, place about one teaspoon of goat cheese in the opening. Roll the exposed cheese in the chopped hazelnuts to top it, and place the figs on a serving plate. Cover and refrigerate until one half hour before serving.
Serves 12.
Pairing Suggestion: Pairs with Mirassou® California Pinot Noir or Mirassou® Monterey County California Chardonnay.
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