Higos con Balsámico y Avellanas

based on the recipe from What's Cooking America
serves 12

Literally translated, Figs with Balsamic Vinegar and Hazelnuts, this is one of those dishes that are easy to assemble, and really wow the crowds. Sometimes just combining individually delicious (occasionally expensive ingredients) is all it takes.

ingredients

• 1 basket Green Figs
• 1 basket Black Figs
• 1 cup Hazelnuts, whole
• your favorite Balsamic Vinegar

instructions

1. Preheat the oven to 300 F. 
2. Spread the hazelnuts on a cookie sheet and roast for 15 - 20 minutes until lightly browned and fragrant. As time winds down, check often, as the nuts will burn quickly. Remove from oven, allow to cool, remove skins (roll a couple around in your hand), and chop.
3. Trim stems from figs. With a sharp knife, score an "X" on the top of each figs about halfway down. Squeeze the base gently until the "X" opens up. 
4. Arrange the figs on a platter, drizzle with the balsamic vinegar, sprinkle with salt and top with a generous shower of the hazelnuts. Serve immediately.