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Figs Stuffed with Pâté de Foie
Gras Ingredients • 25 ripe black mission figs 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.
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