I make these most often as appetizers, but they're a fresh sweet bite after dinner, too. If you'd like to tip these to the savory side, they are also delicious wrapped in prosciutto (a dry-cured thinly sliced ham).
3tablespoonsWholesome! Fair Trade honeyplus extra for drizzling
1/4teaspoonFrontier Spices ground nutmeg
Cut off the stems of each fig (about 1/2 inch off the top of each). If needed, cut a thin slice off the bottom so they stand up straight. Cut an X into the tops about 3/4 inches deep. Place the figs on a large serving platter. Gently open each fig from the top without breaking it open all the way.
Combine mascarpone, 3 tablespoons honey and vanilla in a small bowl. Transfer the mixture to a piping bag fitted with an open star tip; pipe the mascarpone into each fig. You may also spoon the mixture into the figs if you don’t have a piping bag. Sprinkle the toasted walnuts over the figs. Drizzle the figs generously with more honey and sprinkle with pinches of nutmeg.