Black Mission Figs with Pistachio Relish and Warm Chorizo Honey Recipe provided by Brooke Williamson Watch the preparation process for this dish.

Level: Easy
Servings: 4
Nutritional Facts per Serving (1 of 4 servings):
- Calories: 568
- Total Fat: 28 g
- Saturated Fat: 6 g
- Carbohydrates: 79 g
- Dietary Fiber: 10 g
- Sugar: 65 g
- Protein: 11 g
- Cholesterol: 21 mg
- Sodium: 675 mg
Total Time: 20 minutes
Active Time: 20 minutes

Imagine the magic of summer's bounty: my parents' backyard Black Mission fig tree inspired mine, bursting with ripe, blackish-purple fruit for just a few glorious weeks. While squirrels and I race to harvest them, I scoop up the fallen gems to create dishes that wow. This easy appetizer celebrates their natural sweetness with a smoky-spicy chorizo-infused honey drizzle and a crunchy, tangy pistachio-herb relishsweet, savory, and irresistible. Ready to impress your guests in just 20 minutes? Let's dive in![1]

Ingredients

1/2 cup raw, unsalted, shelled pistachios
1/4 cup extra-virgin olive oil, plus extra for cooking chorizo
4 ounces Mexican pork chorizo, removed from casings
1/2 cup honey
1 shallot, finely minced (about 2 tablespoons)
2 teaspoons sherry vinegar
1/4 cup fresh sage leaves, finely chopped
1/4 cup fresh flat-leaf parsley, chopped (include leaves and small stems)
1 teaspoon flaky sea salt (such as Maldon), or to taste
Freshly ground black pepper, to taste
12 to 15 fresh Black Mission figs, halved or quartered depending on size, at room temperature

Instructions

Preheat your oven to 350F (175C).
Spread the pistachios evenly on a small baking sheet and toast them in the oven for about 5 minutes, until they turn light golden and emit a fragrant aroma. Allow them to cool slightly, then roughly chop and set aside.
Place a small skillet over medium-low heat and add a drizzle of olive oil, then add the chorizo, breaking it into small pieces. Cook until the chorizo turns a deep golden brown and becomes crispy, about 6 minutes. Remove from heat, stir in the honey to coat the chorizo pieces thoroughly, and keep warm off the stove.
In a small bowl, mix the minced shallot with the sherry vinegar. Let the mixture rest at room temperature for at least 5 minutes to mellow the sharpness of the shallot. Add the toasted pistachios and olive oil, then fold in the chopped sage and parsley. Season with flaky sea salt and freshly cracked black pepper according to your preference.
Arrange the halved or quartered figs cut-side up on a serving dish. Spoon the warm chorizo honey over the figs, followed by dollops of the pistachio herb relish. Serve immediately and watch it disappear!