Chorizo Stuffed Figs with Balsamic Drizzle make a decadent, yet easy gluten-free appetizer.
Whenever I nibble on a fig, I am immediately transported to a the ancient isle of Crete.
There, I sit on a sunny veranda overlooking the Aegean sea while playing my lute. My herd of goats scurries past in the distance (Hermia just had twins!) and I pour myself another cup of wine out of my amphora.
I try not to spill any wine on my toga.
“What’s that, Arcadius? Why yes, I will be attending the new Euripides play tonight.”
Back in reality, figs are a tasty source of fiber and potassium that are delicious raw or cooked.
Here I stuff figs with ground chorizo before roasting them and then drizzle a balsamic reduction on top when they are done. The result is a sinful combination of sweet, savory, and spicy.
These Chorizo Stuffed Figs with Balsamic Drizzle are an appetizer worthy of a dinner party hosted by Zeus himself.
How to Make Chorizo Stuffed Figs
Start by browning some ground chorizo in a small skillet over medium high heat, breaking it up as finely as possible.
Remove the skillet from the heat and mix in two tablespoons of coarse almond meal and a tablespoon of olive oil to form the stuffing.
Trim the stems off the figs, then cut an “x” in each fig, slicing about halfway down the sides.
Stuff the figs with the chorizo mixture and place them in a small baking dish or ovenproof skillet. Top the figs with some fresh thyme and another drizzle of olive oil.
Roast the figs in a 400°F oven until they are juicy and tender, about 15-20 minutes.
Meanwhile, add a 1/2 cup of balsamic vinegar to a small saucepan and bring it to a boil. Reduce the heat to low and simmer for about 10 minutes until it is thick and syrupy, stirring often. Its volume should be reduced by about half.
Drizzle the balsamic reduction over the figs before serving. Enjoy!
More tasty Whole30, Paleo, and Keto appetizers
- Bacon and Sauerkraut Deviled Egg Sliders
- Salmon Cucumber Rolls
- Lamb and Eggplant Sliders with Mint Chutney
Chorizo Stuffed Figs with Balsamic Drizzle
Ingredients
- 1 pound fresh figs
- 1/2 pound ground chorizo Whole30 compliant
- 2 tablespoons coarsely ground almond meal
- 1 tablespoon olive oil
- 2 tablespoons fresh thyme
- 1/2 cup balsamic vinegar
Instructions
- Preheat the oven to 400°F.
- Bring a small skillet to medium high heat and add the chorizo. Brown the chorizo, breaking it up as finely as possible with a spoon, until it is cooked through, about 7-8 minutes.
- Remove the skillet from the heat and stir in the almond meal and olive oil.
- Slice the stems off the figs and cut an "x" in each fig, slicing about halfway down the sides.
- Stuff the figs with the chorizo mixture and place them in a small baking dish. Top the figs with thyme and drizzle with olive oil.
- Roast the figs in the oven until tender and juicy, about 15 minutes.
- Meanwhile, add the balsamic vinegar to a small saucepan and bring it to a boil. Reduce the heat to low and simmer, stirring often, until it is thick and syrupy and has reduced by about half.
- Remove the figs from the oven and drizzle the balsamic reduction on top before serving.
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