Cranberry & Pepper Boursin figs with pepita brittle

Prep 10 min
Total 25 min
Makes 12 servings

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1 tbsp
1/4 cup
raw pepitas
1/4 cup
crushed pink peppercorns
fresh large black or green figs, cut into 3/4-in slices, crosswise
Extra-virgin olive oil
1/4 cup
Cranberry & Pepper Boursin


Line a baking sheet with parchment paper. Heat sugar and water in a small saucepan over medium. Cook, without stirring, and occasionally brush down side with a pastry brush dipped in cold water until amber, about 5 min. Remove from heat and stir in pepitas and a pinch of peppercorns. Quickly pour onto prepared sheet, spreading as thin as possible. Let cool until firm, about 10 min. Finely chop until it measures 3 tbsp, reserving remainder for a snack.

Arrange figs on a platter. Top each with 1 tsp Boursin®. Sprinkle with brittle. Drizzle with oil and sprinkle with remaining peppercorns.

Find out more creative recipes!
Smoked Salmon Canapés with Cracked Black Pepper Boursin®
Stuffed Potatoes with Red Chili Pepper Boursin®
Lemony Mushroom Crostini with Shallot & Chive Boursin®


Photo, Dana Dorobantu.


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