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Split figs, stuffed with taleggio, walnuts, thyme and honey
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Serves: 4 as a starter
50g walnut halves
12 figs, tough stalks trimmed
100g taleggio, cubed
1 tsp picked lemon thyme leaves, plus 12 extra sprigs
4 tsp orange blossom honey
1. Preheat the oven to 200˚C, gas mark 6. Pick out 12 handsome walnut halves and roughly chop the remainder.
2. Cut a vertical cross in the top of each trimmed fig and stuff with cubes of taleggio, a walnut half and a few lemon thyme leaves; season lightly. Space out on a large parchment-lined baking sheet; scatter with the chopped walnuts.
3. Bake for 4 minutes until just warmed through. The cheese should soften, but not completely melt. Drizzle with the honey and scatter with the thyme sprigs to serve. Serve with toasted sourdough bread and rocket leaves, if liked, to make this more substantial.
This recipe first appeared in Waitrose Food, September 2017 issue. Download the Waitrose Food app for the full issue
Typical values per serving:
This recipe was first published in September 2017.