Step 1

1 In a small, dry skillet over medium-high heat, toast the pistachios, stirring frequently, until fragrant, 3 to 5 minutes

Step 2

2 Remove from the heat and transfer to a small dish to cool

Step 3

3 Cut each fig in half lengthwise

Step 4

4 Press the backside of a small spoon, such as a 1/2-teaspoon measuring spoon, into the cut side of each fig piece to form a shallow cup

Step 5

5 Arrange the fig pieces on a serving dish, cut side up

Step 6

6 In a small bowl, mash the goat cheese with a fork until creamy, adding the milk, 1 teaspoon at a time, as needed, until smooth and dollop-able

Step 7

7 In another small bowl, stir together the honey, orange juice and zest

Step 8

8 (If not serving right away, refrigerate until needed

Step 9

9 )

Step 10

10 Using a small spoon or piping bag with a tip snipped off, fill each fig half with the goat cheese mixture; if not serving right away, refrigerate until needed

Step 11

11 Otherwise top each fig piece with a pistachio, drizzle with the honey-orange mixture and sprinkle with the salt and the mint