Baked Figs with Walnut Tarragon Cream & Rocket Salad

Adapted from a recipe by Karen Martini from

"Where the Heart is"

Serves 2 as an appetiser

Serves 1 as a light meal


4 ripe figs

1/2 cup mascarpone

3/4 cup walnuts, toasted

dried tarragon, pinch or two

flaky sea salt & freshly ground black pepper

1/2 lemon, zest & juice

2x large handfuls of rocket (arugula)

extra virgin olive oil

balsamic vinegar

Preheat your oven to 170 degrees C (340 degrees F).

Put the mascarpone into a small bowl.  Add 1 dessertspoon of cold  water and whisk till loosened and smooth.  Put 1/2 cup of the walnuts into a mortar and pestle and pound until finely crushed - alternatively you could do this in a food processor.  Add to the mascarpone, along with the grated lemon zest, flaky sea salt, ground black pepper and pinch of dried tarragon.  Mix well and taste.  Adjust lemon, seasoning and tarragon to taste.

Cut figs into quarters, almost to the base - enough to "open up" the figs like petals, but making sure that they stay intact.

Squeeze a little of the lemon juice over each of the figs, and then "stuff" each of the figs with a dollop of the mascarpone mixture.

Place the figs in a small ovenproof dish and bake for 8-10 minutes, until the figs are soft and the filling is starting to get "oozey" and melty.

Pile the rocket leaves in a serving bowl and drizzle with extra virgin olive oil and the rest of the lemon juice.  Nestle the figs amongst the rocket leaves, spooning any of the mascarpone mixture that might have oozed out of the figs back over them.

Sprinkle the remaining walnuts over the top, and drizzle with a little balsamic vinegar.