Updated Apr 5, 2017Chatelaine
- BOIL vinegar and honey in a small saucepan until syrupy, about 4 min. Set aside to cool.
- PARTIALLY quarter figs, cutting three-quarters of the way down. Stuff each fig with 1 cheese shard and a piece of speck, then drizzle with 1/2 tsp syrup.
- Make-Ahead Tip: Figs can be assembled 3 hours in advance. Cover and refrigerate stuffed figs, then drizzle with room-temperature balsamic glaze when ready to serve.
NutritionCalories 64, Protein 2 g, Carbohydrates 12 g, Fat 1 g, Fibre 2 g, Sodium 136 mg.
On grating cheese: