Hey, friends! Over Easter, I was asked to bring an appetizer to dinner, and so I brought this fabulously simple recipe that my sister-in-law (Kitchen, Uncorked) contributed to my second book, Vegetarian Comfort Foods. Honestly, everything this chick makes trumps anything I ever could.
But sister-from-another-mister love aside, I wanted to share this recipe with you. Like I said, it’s super simple, completely whole and plant-based, and wildly tasty.
Sticky Pistachio Stuffed Figs
Recipe by Natalie Browne
¾ cup shelled pistachios
24 dried figs
2 tsp. dried cardamom
1 tsp. cumin
1 orange, zest only
Preheat oven to 350 degrees Fahrenheit. Over low heat, toast pistachios until golden. Remove from heat and allow to cool slightly until you’re able to handle them.
While the pistachios are toasting, slice the figs three quarters of the way through, and set aside. Finely chop the pistachios and place in a small mixing bowl. Mix in the cardamom, cumin and orange zest.
Spoon the pistachio mixture into the figs, patting it down as you go. Place the figs on a baking sheet, and bake for 8 to 10 minutes until warm and slightly sticky. Serve immediately.
I hope you enjoy!