Fresh California Figs with Fromage Blanc and Honey


4 ounces fromage blanc

3 ounces cream cheese

1-2 tablespoons half-and-half

1 teaspoon lemon zest

20 fresh California figs

2 tablespoons honey

2 teaspoons finely chopped mint leaves

Kosher salt and freshly ground black pepper


Cut a double piece of cheesecloth 10 by 10-inches and lay out flat on
the counter.

Whip the fromage blanc and cream cheese with 1 tablespoon of the
half-and-half. If the mixture is too thick to work with, add the
remaining tablespoon until smooth. Fold in the lemon zest. Gather the
mixture into a ball with your hands and place in the center of the
prepared cheesecloth. Pull the cloth around the ball and twist at the
top to tighten and compact the ball. Place in a mesh strainer over a
small bowl and refrigerate overnight.

Clean figs with a damp paper towel and remove the tough stems. On each
fig, make two cuts forming a cross cut at the top, and continue to cut
into the fig, stopping about 1/2-inch from the base. Open each fig
slightly, like a flower and arrange on a serving platter. Slip a
spoonful of the cheese mixture into the center of each, drizzle with
honey and sprinkle with mint. Season to taste with salt and pepper.

Yields: 20 stuffed figs

Recipe created by Jeffrey Madura of John Ash & Co., Santa Rosa,
California

Courtesy of the California Fig Advisory Board