Feta-Stuffed Figs With Saffron Syrup
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!
Ingredients
Feta Filling:
- 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
Saffron Honey:
- 1/4 cup honey
- pinch saffron
- 1/4 tsp red chili flakes
- chili threads , optional
Figs and Garnish:
- 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
Instructions
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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.
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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.
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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.