With fig season nearly upon us – they are ripening early on Waiheke this year – it’s time to get creative!
Cut ripe figs through the stem, but not right through to the bottom, and pop in a drained baby ball of buffalo mozzarella.
Drizzle with extra virgin olive oil – I have used Lot 8’s exquisite Yuzu oil because it’s citrus scent and flavour brings the fig flavour to the fore, but a good lemon-infused olive oil will also do the job.
Bake in an oven preheated to 190°C (375°F) for about 7 minutes, until the mozzarella is supple and just starting to flow. Serve immediately.
If liked, sprinkle with dukkah before drizzling with oil.