Baked Figs

Ingredients

• 20 g pistachios (1 heaping tbsp)
• 2 stems basil
• 6 fresh ripe figs
• 100 g grainy cream cheese (13% fat)
• Salt
• Pepper
• 1 small head romaine lettuce
• 1 tbsp White Wine Vinegar
• 2.5 tbsp olive oil

Instructions

1. 1.

   Coarsely chop the pistachios and lightly toast them in a dry pan.

2. 2.

   Wash the basil, shake off excess water, and chop the leaves. Place them in a bowl.

3. 3.

   Thoroughly wash the figs, pat dry, and cut off each top.

4. 4.

   Scoop out the flesh with a teaspoon and add it to the bowl.

5. 5.

   Add the pistachios and cream cheese. Season with salt and pepper and mix everything together.

6. 6.

   Fill the figs with the mixture, replace their tops, and arrange them in a baking dish. Bake in a preheated oven at 200 °C (180 °C fan or gas level 2–3) for 12 minutes.

7. 7.

   Clean the lettuce, wash it, spin dry, and tear into bite‑sized pieces if desired. Whisk together vinegar, oil, salt, and pepper to make a vinaigrette and toss with the salad. Plate the salad, place the figs on top, and serve.