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• Recipe Overview
• Ingredients
• Processes - Utensils
• Instructions

• Cuisine

  European >> Spanish and Portuguese >> Portuguese

• Dietary Style

• Source

  Genius Kitchen(food.com)

| 1. Preheat the oven to 300°F. | 2. Spread the hazelnuts in a small baking tray or dish and roast for 15 – 20 minutes until lightly browned and fragrant. Be very careful not to burn them. Once slightly cooled, chop the hazelnuts or pulse them a few times in the food processor. | 3. Trim any stems from the figs. With a sharp knife, gently score an “X” on the top of each fig, being careful not to cut more than ¾ of the way down the fruit. Press your fingers into the base of the fruit until the 4 “petals” you have created open to expose the pink center. | 4. Arrange the figs on a platter. Drizzle with a little aged balsamic, sprinkle with a little fleur de sel, and finish by showering with some of the toasted hazelnuts – you may not need them all. Serve immediately. | ---------------------------------------------------------------------------

Estimated Nutritional Profile for Ingredients

Ingredient Name	Quantity	Unit	State	Energy (kcal)	Carbohydrates	Protein (g)	Total Lipid (Fat) (g)
hazelnut	1/4	cup		79.8	12.0	0.0	4.002
fig	1		rinsed	-	-	-	-
balsamic vinegar			aged sweet	-	-	-	-
fleur de sel				-	-	-	-

- Means that suitable USDA nutrition profile could not be mapped for this ingredient-unit combination.