Baked tomini with fig nuts and honey: today's recipe is not even a recipe in reality. Is’ plus a combination of flavors and textures. The tomini, cooked briefly in the oven, melt inside them becoming creamy and greedy. Pairing with rehydrated dried figs, nuts and honey, makes them an elegant vegetarian appetizer but very simple and quick to prepare. Or a hearty second course to accompany with homemade bread and sautéed vegetables.
As you can see in this very short VIDEO TUTORIAL, the recipe is really of an embarrassing simplicity. I only recommend that you rehydrate dried figs in hot water for at least 30 minutes. To the water you can add a little’ of grappa in order to obtain a more aromatic taste. As for honey, I recommend the chestnut one, slightly bitter on the finish. If you prefer a more delicate honey, try the one on or thistle. If you want to enhance the balsamic hints, then the right honey is that of eucalyptus. Baked tomino with fig nuts and honey will appeal to everyone: if you don't find the tomini, you can also use a small form of camembert. In this case, though, given the size you will have to portion the cheese in the dishes.
These tomini could also be a perfect appetizer for the holidays that, now, are at the gates. Indeed, take look at 20 appetizer recipes for the holidays to prepare in advance. You never know. Have a good day!
a handful of walnut kernels
8 dried figs
Rosemary, to taste
a pinch of salt and black pepper
little Virgin olive oil
Preheat the oven to 180 degrees static. Put dried figs, integers, bath in hot water to which you can add, If you like, a spoonful of grappa. After 30 minutes or when they are rehydrated becoming soft, dry them well and cut them into pieces.
Line a baking sheet with baking paper, grease it with a little extra virgin olive oil as you see in this VIDEO TUTORIAL and arrange the tomini, well-spaced. Distribute on tomini, dried figs, walnuts, a pinch of salt and pepper and grease with a few drops of extra virgin olive oil, so that dried fruit does not burn in the oven.
Place the baking tray in the lower part of the oven and bake for 5-7 minutes. The cheese must melt inside it. If cheese comes out, don't worry, is normal.
Serve the tomini in individual dishes supplementing with chopped fresh rosemary and spraying them with chestnut honey or with the honey you prefer. Bon appétit!