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Blue Cheese and Pecan-Stuffed CA Figs: Paired With Cabernet Sauvignon



– 8 fresh California figs – 4 ounces Real California Blue cheese – 8 ounces pecans, toasted and chopped (or walnuts) – Honey for drizzling
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Cut the figs in half. Cut a small amount off on the curved side so the fig stays flat and stable.

Place figs on a serving plate and top each fig with a bit of Real California Blue cheese, and then sprinkle generously with the pecans.

Drizzle each fig with honey. Serve immediately.

Recipe credit: CA Grown

Photo credit: Meg van der Kruik for California Grown