RCP: Broiled Figs w/Hazelnut Crust

[Jenise]

Since last night's dinner involved a green salad as part of the main course plating, I had extra room for creativity in my appies and so I came up with this keeper of an idea for broiled figs. Giving credit where due this is based on a Zuni Cafe idea for a proscuitto wrapped fig, but I skipped that and took it to my own place with blue cheese. I served the figs with a fruity, new world roussanne.

1 basket fresh figs (about 10-12)
2 tablespoons chopped hazelnuts
1 tablespoon Panko bread crumbs
1 pinch grated lemon zest
1 pinch minced garlic
1 tablespoon crumbled blue cheese
olive oil

Cut the figs in half. Brush the tops with olive oil and place under a broiler, or quickly brown cut-side down in a skillet.

In another skillet, or in a toaster oven if you have one, lightly toast the panko crumbs and hazelnuts. Then mix the dry ingredients, adding just enough olive oil to moisten the mixture such that it will stick to the figs and not blow away if someone opens a door. Using a fork, distribute the topping among the warm figs. Serve while still warm.

This sounds great. And I've just been searching for a simple aperitif dish, potentially using figs since I have some that could benefit from cooking. However, am still torn about the wine. Was planning to open Agrapart 7 Crus Blanc de Blancs and the figs may be too sweet.

This looks great. I have walnuts handy, though.

[Jenise]

This sounds great. And I've just been searching for a simple aperitif dish, potentially using figs since I have some that could benefit from cooking. However, am still torn about the wine. Was planning to open Agrapart 7 Crus Blanc de Blancs and the figs may be too sweet.

Depends on your figs. I used what I think are called brown turkey figs. They're not as sweet as black mission, but about the same as the green ones. And this dish came out of the fact that I had a basket of figs I bought last week that I had planned to just eat out of hand but hadn't yet. And we're going to be out of town this weekend, so how to not waste them and turn them into an appetizer? Couldn't have been happier with this result, it was one of those "Why didn't I think of this sooner?" kind of things. And though the savoury aspects of the topping do a lot to offset the sweetness, it will take something fruitier than a Chablis or a Muscadet to work as a pairing.