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🍽️ Baked Figs with Pistachio Cream Cheese Filling

352 kcal · 30 min · 4 servings

Ingredients

• 20 g pistachio kernels (1 heaped tbsp)
• 2 stems basil
• 6 fresh, ripe figs
• 100 g curd cheese (13 % fat)
• salt
• pepper
• 1 small head romaine lettuce
• 1 tbsp white wine vinegar
• 2.5 tbsp olive oil

Instructions

1. 1. Roughly chop the pistachio kernels.
2. 2. Lightly toast the pistachios in a pan without oil.
3. 3. Wash the basil thoroughly.
4. 4. Shake the basil dry.
5. 5. Finely chop the basil leaves.
6. 6. Place the chopped basil leaves into a bowl.
7. 7. Wash the figs thoroughly.
8. 8. Pat the figs dry with a cloth.
9. 9. Cut off the top of each fig to create a lid.
10. 10. Scoop out the flesh of the figs using a teaspoon.
11. 11. Add the scooped-out fig flesh to the bowl with the basil.
12. 12. Add the toasted pistachios to the bowl.
13. 13. Add the cream cheese to the bowl.
14. 14. Season the mixture with salt.
15. 15. Season the mixture with pepper.
16. 16. Mix all ingredients in the bowl thoroughly.
17. 17. Fill the mixture into the hollowed-out figs.
18. 18. Place the cut-off lids back onto the figs.
19. 19. Place the filled figs into a baking dish.
20. 20. Preheat the oven to 200 °C (convection: 180 °C, gas: mark 2–3).
21. 21. Bake the figs in the preheated oven for 12 minutes.
22. 22. Clean the salad greens.
23. 23. Wash the salad greens.
24. 24. Spin the salad dry.
25. 25. Tear the salad into small pieces if necessary.
26. 26. Whisk vinegar, oil, salt, and pepper together to make a dressing (vinaigrette).
27. 27. Pour the vinaigrette over the salad and toss to combine.
28. 28. Place the salad onto a serving plate.
29. 29. Place the baked figs on top of the salad.
30. 30. Serve the dish.

Nutrition per serving

• kcal: 352
• Protein: 11 g · Fett/Fat: 18 g · Carbs: 33 g