10 minutes
25 minutes
Appetizer
1/4 cup Boursin® Cranberry & Pepper
1/4 cup granulated sugar
1 tbsp water
1/4 cup raw pepitas (pumpkin seeds)
1/4 tsp crushed pink peppercorns, divided
4 fresh large black or green figs, cut into 3/4-in slices, crosswise
Extra-virgin olive oil
Line a baking sheet with parchment paper.
Heat sugar and water in a small saucepan over medium. Cook, without stirring, and occasionally brush down side with a pastry brush dipped in cold water until amber, about 5 min.
Remove from heat and stir in pepitas and a pinch of peppercorns. Quickly pour onto prepared sheet, spreading as thin as possible. Let cool until firm, about 10 min.
Finely chop until it measures 3 tbsp, reserving remainder for a snack.
Arrange figs on a platter. Top each with 1 tsp Boursin®. Sprinkle with brittle. Drizzle with oil and sprinkle with remaining peppercorns.
Line a baking sheet with parchment paper.
Heat sugar and water in a small saucepan over medium. Cook, without stirring, and occasionally brush down side with a pastry brush dipped in cold water until amber, about 5 min.
Remove from heat and stir in pepitas and a pinch of peppercorns. Quickly pour onto prepared sheet, spreading as thin as possible. Let cool until firm, about 10 min.
Finely chop until it measures 3 tbsp, reserving remainder for a snack.
Arrange figs on a platter. Top each with 1 tsp Boursin®. Sprinkle with brittle. Drizzle with oil and sprinkle with remaining peppercorns.