almond meal, almonds, appetizer, baked figs, chorizo, fig and chorizo, figs, fresh fig, snacks, Spanish food, Spanish tapas
Spanish cuisine and tapas are a continuous source of inspiration for me. There are endless combinations of different kinds of fruit, cheese, fish, meat and nuts that can be married together to make something delicious and unique.
I have been waiting for summer until figs are in season to make tapas from ripe figs, studded with almonds, stuffed with spicy Spanish chorizo and showered with crumbly cheese. The other day I happened to see these beautiful purple figs at the market and though I usually like to stick with seasonal fruits because they always taste the best, I jumped at my chance to make them now.
While in this dish the figs are essentially stuffed with the ingredients, the execution of the recipe makes it seems like the ingredients burst forth from the deep scarlet fissures of the figs, giving up their sweet ghosts to reveal a secret savory center rich in texture and cloaked in contrast. These tapas are a delicious combination of depth of flavor (fruity, nutty, salty and sweet) and ease of consumption. This combination will make an impact on your palate.
- 6 figs
- 1/4 cup almond meal
- 1/4 teaspoon ground allspice
- 1 1/2 tbsp ex virg olive oil
- pinch of salt
- freshly ground black pepper
- 1 1/2 tbsp grated parmesan, though blue cheese or goat cheese would also work
- 1/2 cup finely chopped chorizo
Preheat your oven to about 450F. Cut a cross into the top of each fig almost all the way to the bottom. Arrange the figs on a baking tray and set aside. Combine the remaining ingredients and mix well. Divide the crumble mix into each of the cuts on the figs, packing gently. Bake the figs for about 10 to 15 minutes or until the crumble is lightly golden. Serve with a light drizzle of extra virgin olive oil.
This recipe is an adaptation of one of the wonderful recipes from John on heneedsfood.com
As soon as I saw the first picture I thought how delicious everything looks. Then I remembered I made this some time ago! I love the sounds of using blue cheese, and thanks for the shout-out!
Thanks! Your tapas are so inventive I had to try my hand at them. The recipes are very easy to follow.
Food and Forage Hebrides said:
Outstanding ingredient combination, love figs but rarely get a hold of fresh ones here, more’s the pity. Totally agree that seasonal fruits taste best. Thanks, Tracey
Thank you, Tracey. Next time I want to try it with manchego or mahon! The harder they are to find, the more we’ll love them.
It look delicious! I love figs, but so seldom see them in the store.
Thanks for stopping by, Sheryl. That’s why I had to jump on them. It was such a rare sighting.
The Kat and The Falling Leaves said:
These will make an elegant appetizer!
chef mimi said:
Oh my I wish I could come over now!!!
Thanks Chef Mimi! I added your new kitchen device to my amazon wish list and your latest post on achiote has informed me a lot more about a spice/paste I love so much.