Stuffed Figs with Goat Cheese

What you will need:

12 fresh figs

4 oz soft goat cheese for vegetarian use cheese with a vegetarian rennet

1 tsp Patricia & Paull Mild Intensity EVOO

Salt and freshly ground black pepper

1/4 cup Patricia and Paul Local honey


Make a batch of date honey in advance of this recipe for best flavor, or you may substitute regular honey. Preheat oven to broil. Trim off stems of figs and cut an “X” in the top of each fig 1/3 way through. Place the figs on a greased, parchment or Silpat-lined sheet tray. If they are a little wobbly, you can shave a bit off the bottoms of the figs so they stand upright.