Feta-Stuffed Figs with Saffron Syrup — this Middle-Eastern inspired appetizer is the perfect melody of succulent figs piped with a delicate, tangy whipped feta and drizzled with a floral syrup! Decadent and bright at the same time, there’s no simpler way to elevate your appetizer game for the holidays!
Figs are the ultimate holiday fruit. They’re sweet and taste elevated and pair so well with both salty and sweet flavors. I went for a lemony feta and floral honey to create a contrast. Nothing captures the sweetness of the holiday season quite like it!
HOW TO MAKE FETA-STUFFED FIGS WITH SAFFRON SYRUP:
- Make Feta Filling! Add your feta, olive oil, lemon juice, black pepper, chili flakes, and lemon zest to a blender or food processor. Blend until it’s smooth but still has some texture.
- Make Saffron Honey! Mix together your honey, saffron, and red-chili flakes. Keep it aside.
- Prepare Figs! Make sure the figs are washed and then gently cut off or remove the stem. Use a paring knife to make four slits in the fig, making sure not to cut all the way through the fig.
- Fill in Feta! Transfer the whipped feta into a piping bag or ziplock with a small hole cut in the corner. Pipe the feta into the center of the fig until it comes to the top.
- Drizzle Honey & Garnish! To plate, start lightly heating your saffron honey on medium heat until the texture becomes a little thinner. Place some honey in the bottom of your serving dish. Arrange your feta-stuffed figs on top of the honey and garnish with another drizzle of the honey, crushed pistachios, slivered pistachios, chili threads, microgreens, and flaky sea salt.
- Enjoy! Your Feta-Stuffed Figs with Saffron Syrup are ready!
Feta-Stuffed Figs with Saffron Syrup — this Middle-Eastern inspired appetizer is the perfect melody of succulent figs piped with a delicate, tangy whipped feta and drizzled with a floral syrup! Decadent and bright at the same time, there’s no simpler way to elevate your appetizer game for the holidays!
- 1 cup feta cheese
- 2 tbsp extra virgin olive oil
- 2 tbsp lemon juice
- 1/2 tsp black pepper
- 1/2 tsp red chili flakes
- 2 tsp lemon zest
- 1/4 cup honey
- pinch saffron
- 1/4 tsp red chili flakes
- chili threads , optional
- 10 figs
- 3 tbsp pistachio , roasted and coarsely ground
- pistachio , slivered for garnish
- chili threads , for garnish
- microgreens , for garnish
- flaky sea salt , for garnish
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To make the feta filling, add your feta, olive oil, lemon juice, black pepper, chili flakes, salt, and lemon zest to a blender or food processor. Blend until it’s smooth but still has some texture.
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For the saffron honey, mix together your honey, saffron, and red-chili flakes. Keep it aside.
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To prepare the figs, make sure they are washed and then gently cut off or remove the stem. Use a paring knife to make four slits in the fig, making sure not to cut all the way through the fig.
-
Transfer the whipped feta into a piping bag or ziplock with a small hole cut in the corner. Pipe the feta into the center of the fig until it comes to the top.
-
To plate, start lightly heating your saffron honey on medium heat until the texture becomes a little thinner. Place some honey in the bottom of your serving dish. Arrange your feta-stuffed figs on top of the honey and garnish with another drizzle of the honey, crushed pistachios, slivered pistachios, chili threads, microgreens, and flaky sea salt.
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Very unique recipe