Cranberry & Pepper Boursin figs with pepita brittle
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- Prep Time10 min
- Total Time25 min
- Makes12 servings
Photo, Dana Dorobantu.
Ingredients
1/4 cup granulated sugar
1 tbsp water
1/4 cup raw pepitas
1/4 cup crushed pink peppercorns
4 fresh large black or green figs, cut into 3/4-in slices, crosswise
Extra-virgin olive oil
1/4 cup Cranberry & Pepper Boursin
Line a baking sheet with parchment paper. Heat sugar and water in a small saucepan over medium. Cook, without stirring, and occasionally brush down side with a pastry brush dipped in cold water until amber, about 5 min. Remove from heat and stir in pepitas and a pinch of peppercorns. Quickly pour onto prepared sheet, spreading as thin as possible. Let cool until firm, about 10 min. Finely chop until it measures 3 tbsp, reserving remainder for a snack.
Arrange figs on a platter. Top each with 1 tsp Boursin®. Sprinkle with brittle. Drizzle with oil and sprinkle with remaining peppercorns.
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