Figs with Goat Cheese and Pink Peppercorn Honey | Easy Appetizer | David Burtka

In a small saucepan, warm the honey and pink peppercorns over medium-low heat until the honey is warm and fluid, but hasn't come to a simmer, 4 to 5 minutes. Remove from the heat and let the honey cool completely. 

Cut off the top ½ inch of each fig. Use a very small spoon to scoop out the seeds from each fig, creating a hollowed-out core, and transfer the seeds to a small bowl. Add the goat cheese, 2 tablespoons of the cooled honey, and a pinch of salt to the seeds and stir to combine. Spoon the mixture into the figs with a small spoon. Drizzle the figs with the remaining honey.