Stuffed Fig with Ricotta & Balsamic Glaze

Stuffed Fig with Ricotta & Balsamic Glaze
  • 1/2 cup Pompeian Organic Balsamic Vinegar
  • 2 Tablespoons sugar
  • 1/2 cup raw cashews, soaked overnight 
  • 3-4 Tablespoons unsweetened almond milk
  • 1 teaspoon sugar (cane, coconut, or maple syrup will all work!)
  • 1/2 teaspoon Pompeian Organic Apple Cider Vinegar
  • 1/2 teaspoon nutritional yeast
  • 1/4 teaspoon salt
  • 1 pound purple figs
  • 2 Tablespoons walnuts, finely chopped 
  1. Place oven on low broil.
  2. In a small saucepan, add Pompeian Organic Balsamic Vinegar and sugar. Bring to a boil, reduce heat to low, and simmer for 15-20 minutes, until glaze has thickened.
  3. Meanwhile, in a food processor or high-speed blender, add cashews, almond milk, sugar, Pompeian Organic Apple Cider Vinegar, nutritional yeast, and salt. Blend until smooth.
  4. Slice figs in half; place on a baking sheet. Top each half with a dollop of the ricotta mixture. Broil for 2-3 minute, until the figs are bubbly.
  5. Drizzle with balsamic glaze and top with chopped walnuts.

Author: Emilie Eats

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