Antipasti makes a quick and easy dinner in the summertime, and adding figs to the mix is exotic and delicious.
8 fresh figs (Garden Organics, Stalls 71-76, I Shed)
150 grams cream cheese, softened (The French Shop, Shop 1-2, Dairy Hall)
¼ cups icing sugar, sifted (Nut Trek, Shop 55-56, Dairy Hall)
2 teaspoons grated orange zest (Garden Organics, Stalls 71-76, I Shed)
1 tablespoon orange-flavoured liqueur, such as Cointreau (Swords Wines, Stalls 47-50, Dairy Hall)
Wash the figs and pat dry.
Remove the stems, then cut cross-wise. Set aside.
To make the filling, mix together the remaining ingredients.
Place two teaspoons of the filling into each fig.
Chill figs before serving.
Alternatively, fill figs with cream cheese and top with thin slices of prosciutto.