Cranberry & Pepper Boursin figs with pepita brittle

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10 min


25 min


12 servings


  • 1/4 cup granulated sugar
  • 1 tbsp water
  • 1/4 cup raw pepitas
  • 1/4 cup crushed pink peppercorns
  • 4 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.