Figs Stuffed with Pâté de Foie Gras and Fig Syrup

Ingredients

• 25 ripe black mission figs
• 8 oz pate de foie gras (buy online)
• 2 teaspoons fig syrup
• 1 oz micro greens or micro herbs

Instructions

Cut figs in half lengthwise. Scoop out about 1/2 teaspoon of pulp from the center of the fig with a melon ball utensil. Put 2 – 3 drops of fig syrup in each fig. Put about 1 teaspoon of foie gras mousse in the center well of the fig, letting it mound a little bit. Sprinkle with micro greens or herbs. Makes 50 appetizers.