Baked Whole Figs with Goat Cheese and Cranberry-Sage Jelly Recipe

Baked Whole Figs with Goat Cheese and Cranberry-Sage Jelly

Serves 6

30 minutes or fewer

To toast the nuts for this recipe, preheat the oven to 375F. Spread the nuts on separate pans, and toast the almonds for 7 minutes and the pine nuts for 4 to 5 minutes. If you want to use the Willow Pond Farm jellies, these are available from www.willowpondherbs.com.

12 fresh Black Mission figs, trimmed
¼ cup soft goat cheese
12 toasted blanched whole almonds
24 toasted pine nuts
½ cup Willow Pond Farm Cranberry-Sage Jelly, or other herb jelly

Preheat the oven to 350F.
Cut a 1 1/2-inch-deep X in the top of each fig, and squeeze the sides gently to open up the top. Arrange the figs on a baking sheet, standing with cut ends up.
Spoon 1 teaspoon goat cheese into each fig, mounding the cheese slightly. Press an almond and 2 pine nuts onto the cheese.
Warm the jelly in a saucepan until it becomes liquid, and drizzle it over the figs.
Bake for 8 to 10 minutes, or until warm throughout. Transfer to a platter, and serve.