Recipe: Mascarpone stuffed figs with honey and black pepper

This recipe, created by Dan Olson, the chef and co-owner of Railtown Cafe and Catering, is simple — and simply delicious.

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This recipe, created by Dan Olson, the chef and co-owner of Railtown Cafe and Catering, is simple — and simply delicious. Pairing fresh figs with rich mascarpone cream yields a simply unforgettable dish that’s easy to prepare and enjoy.

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Mascarpone stuffed figs with honey and black pepper

4 large or 6 small-medium ripe fresh figs, any variety

1/2 cup (125 mL) mascarpone cheese

1 tsp (5 mL) olive oil

1 tsp (5 mL) honey

1/4 tsp (1 mL) freshly cracked pepper or to taste depending on the piquancy you like

Pinch of sea salt

Crusty bread or crackers to serve

Quarter figs, leaving a quarter-inch uncut at their base, so they fall open just slightly.

In a small bowl, gently mix mascarpone, olive oil, honey, cracked pepper, and sea salt. Distribute evenly among the figs, then gently squeeze fig quarters into the mascarpone mix to hold in place.

Drizzle with olive oil and serve with warmed, sliced bread or crackers.

Serves four to six.