Make a tray of healthy snacks or appetizers in under 10 minutes! Sweet-and-salty Fig Bites have just three ingredients, with no cooking required. The pictures show my home-grown figs mixed with Black Mission figs from California. The birds beat me to the fig tree today.
Tahini is sesame-seed spread, rich in calcium, iron, potassium, and fiber. As I wrote in Wildly Affordable Organic,
Tahini is the new bacon!
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| Prep Time | 10 minutes |
| Servings |
servings
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Ingredients
- 12 medium figs fresh and ripe
- fig leaves for serving, optional
- 1 1/2 teaspoons tahini
- salt to taste
Ingredients
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Rate this recipe!
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Instructions
- Cut figs in half. Remove stems for zero-waste noshing or leave them on as handles if you can trust everyone not to eat them. (They aren't dangerous, just woody.) Arrange figs cut-side up on a plate, lined with fig leaves if desired.
- Spread or pipe about 1/8th teaspoon tahini on the center of each fig half. Sprinkle with salt.
- Serve within an hour or refrigerate. Best eaten soon after prepared, but you could refrigerate any extra for a day or two.
Recipe Notes
- To pipe or not to pipe? The piping lets you center the tahini so you can see the lovely figs underneath. Piping takes more time, though, and you will waste a little tahini. A quick dab is faster and saves a few pennies.
- How to pipe? I used a piping tip and bag, but a snipped baggie would work just as well. Tahini is too soft to hold a fancy shape.
- Could you do this with almond butter instead? Sure! Peanut butter? Not recommended.
- If you made several trays of these for a party and they weren't all eaten, I'd remove any stems, chop them up in a food processor, and cook them down into a sweet-and-savory sauce to pour over pasta or beans.
