Figs stuffed with cashew kernel cheese and watercress

Ingredients

• 50 g cashew kernels
• 1 EL olive oil
• 100 g cream cheese
• Salt
• pepper (ground)
• 1 box watercress
• 12 figs

Instructions

1. 1.

   Crush the nuts in a mortar with the oil into a fine paste. Mix in the cream cheese and season with salt and pepper. Cut off the tops of the watercress and fold about half into the cheese mixture.

2. 2.

   Cut off the stems from the figs and place about 1 tablespoon of the cheese on each underside. Sprinkle with the remaining watercress, replace the tops, and serve.