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