All it involves is slicing some dried mission figs in half, and gently pressing their soft insides to make little cups, each of which holds a dollop of soft goat cheese. I like to pipe the cheese into each fig by putting the cheese into a plastic bag, snipping the end and squeezing it out. Make ahead: The figs can stuffed with the goat cheese mixture up to 1 day in advance, then covered and refrigerated until ready to serve. Step 3In a small bowl, mash the goat cheese with a fork until creamy, adding the milk, 1 teaspoon at a time, as needed, until smooth and dollop-able. Otherwise top each fig piece with a pistachio, drizzle with the honey-orange mixture and sprinkle with the salt and the mint.

Source: Washington Post December 17, 2020 15:00 UTC