For the Figs:
15 fresh figs
2 cups chopped deli meat (see note)
1 tbsp mustard seeds
2 tbsp dark brown sugar
2 tbsp balsamic vinegar
1 tbsp dijon mustard, plus more for garnish
1 tsp honey
pickled jalapenos, for garnish
For Pickled Jalapenos:
4 jalapenos, thinly sliced
1/2 cup apple cider vinegar
1/2 cup water
1/4 cup sugar
1 1/2 tsp kosher salt
Add the jalapenos to a mason jar. In a small saucepan, bring the vinegar, water, sugar and salt to a simmer, stirring to dissolve the sugar and salt. Pour the hot brine over the jalapenos. Cool and store in the fridge for up to one month.
Trim the tips of the figs to remove the stems. Cut an X shape into each fig, as if you are cutting it into quarters, leaving the bottom intact. Set aside.
Add deli meat to a cold saucepan and saute over medium heat until the meat releases some of it’s fat, 6-8 minutes. Add the mustard seeds and toast for 1 minute. Add brown sugar, balsamic vinegar, dijon mustard and honey and stir until the meat is coated.
Stuff the figs the charcuterie mixture and top with pickled jalapenos and dijon mustard.
