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Black Mission Figs with Toasted Pistachios and Whipped Mascarpone


Sweet figs become event-ready appetizers when topped with crunchy pistachio nuts and creamy mascarpone in this recipe from chef Michael Romano.

  • Yield: Makes 24

Source: The Martha Stewart Show


  • 2 cups mascarpone cheese
  • 1/4 cup extra-virgin olive oil
  • 3/4 teaspoon coarse salt
  • 1/2 teaspoon freshly ground black pepper
  • 12 fresh Black Mission figs
  • 3 tablespoons aged balsamic vinegar
  • 1/2 cup fresh chervil leaves
  • 1/2 cup chopped pistachios, toasted
  • 1 1/2 teaspoons fleur de sel


  1. In a medium bowl, whisk together mascarpone and olive oil; season with salt and pepper; transfer to a pastry bag fitted with a 1/4-inch round tip. Set aside.

  2. Remove a very thin slice from the bottom of each fig so that it stands upright. Trim the stem end so the tops are flat. Halve figs horizontally.

  3. Pipe 1 tablespoon filling on the top side of each fig half; top each with a chervil leaf. Drizzle with balsamic vinegar and sprinkle with chopped pistachios and fleur de sel; serve.

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