Figs and chorizo

The juxtaposition of spicy and sweet flavors is so appealing and, yes, even a little addictive.

Savor the beautiful summer evenings by enjoying these chorizo-stuffed baked figs with an aperitif out on the terrace (or the fire escape).

Tips: For a variation, marcona almonds would also be a wonderful addition to this dish.

Figs stuffed with chorizo

You’ll need:

• about 1/4  lb of chorizo
• 1 cup of fresh figs
• olive oil
• pinch of salt
• pinch of pimento d’espelette (Spanish chili powder)
• 2 T light amber honey (whatever variety you like)
• about 4 T balsamic vinegar

1. Cube the chorizo – for my variety, this meant cutting it into quarters.  Preheat oven to 450F.

2. Line a baking sheet with foil. Butterfly the figs by cutting them crosswise and opening them up like little flowers.

3. Season figs with pimento – use just a bit, on the tip of your knife – and salt. Stuff with chorizo.

4. Drizzle with balsamic, a little olive oil and honey and bake for about 25 minutes until syrupy and golden.

Serve warm.

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