Fig Tart With Bacon And Blue Cheese Recipes

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FIG AND BLUE CHEESE BRUSCHETTA



Fig and Blue Cheese Bruschetta image

Provided by Ree Drummond : Food Network

Categories     appetizer

Time 20m

Yield 16 servings

Number Of Ingredients 5

1/4 cup olive oil
1/2 baguette, sliced into 16 slices
2 tablespoons fig spread or preserves (or you can use plum, apricot, etc.)
4 ounces blue cheese, cut into chunks
Torn fresh basil, for garnish

Steps:

  • Heat the olive oil in a nonstick skillet over medium heat. Add the baguette slices and toast on both sides until golden and crisp, about 8 minutes. Allow to cool, then spread with a little fig spread/preserves. Top with blue cheese chunks. Sprinkle on some basil.

BACON-WRAPPED FIGS STUFFED WITH BLUE CHEESE



Bacon-Wrapped Figs Stuffed With Blue Cheese image

Make and share this Bacon-Wrapped Figs Stuffed With Blue Cheese recipe from Food.com.

Provided by ratherbeswimmin

Categories     < 60 Mins

Time 55m

Yield 8 serving(s)

Number Of Ingredients 3

8 slices bacon
16 dried figs
1/3-1/2 cup crumbled blue cheese (Danish, Maytag, or Gorgonzola)

Steps:

  • Preheat oven to 400°; line a baking sheet with foil.
  • Lay bacon on the baking sheet and bake for 5-7 minutes, until the bacon has rendered some fat but is still pliable; drain on paper towels.
  • Cut each strip of bacon in half and lay it on a cutting board.
  • Slit the figs lengthwise, making a small pocket.
  • Push about 1 teaspoon of the crumbled cheese into the pocket and close the slit.
  • Place the fig on the bacon and roll the bacon around the fig, securing with a toothpick.
  • Repeat with the remaining bacon, figs, and cheese.
  • Transfer figs to a 9 x 13 inch baking dish, placing them about ½ inch apart.
  • Bake in 400° oven for 10 minutes, or until bacon is crisp; remove from baking dish and serve hot or warm.
  • **Make Ahead or OAMC: after step 8, Cover and refrigerate for up to 3 days or freeze for up to 1 month.
  • Defrost the figs in the refrigerator overnight, if necessary.
  • Preheat oven to 400°; let figs come to room temperature for about 20 minutes.
  • Bake for 10 minutes, or until bacon is crisp; remove from baking dish and serve hot or warm.

Nutrition Facts : Calories 98.3, Fat 5.4, SaturatedFat 2.3, Cholesterol 9.7, Sodium 146.7, Carbohydrate 10.9, Fiber 1.6, Sugar 8.1, Protein 2.7

GRILLED FRESH FIGS AND BLUE CHEESE



Grilled Fresh Figs and Blue Cheese image

I bought fresh figs at the farmer's market and the grower shared this simple and delicious fig preparation with me. We had it for a Father's Day dinner appetizer and it is fantastic!

Provided by CaliforniaJan

Categories     Fruit

Time 10m

Yield 4 serving(s)

Number Of Ingredients 3

8 fresh figs
6 ounces blue cheese (to taste)
1/4 cup balsamic vinegar (to taste)

Steps:

  • Cut the figs in half lengthwise and put a tablespoon of blue cheese on top of each half. Top this mixture with a teaspoon of balsamic vinegar.
  • Put figs on a warm grill and cook until the cheese melts and the figs are heated through.
  • Serve and enjoy!

FIG & BLUE CHEESE TART



Fig & blue cheese tart image

This extra special tart with crumbly walnut pastry makes a fabulous vegetarian dinner

Provided by Sarah Cook

Categories     Lunch, Main course

Time 3h40m

Number Of Ingredients 11

200g plain flour , plus a little extra for rolling pastry
100g plain wholemeal flour
175g cold butter , 150g diced into chunks
100g walnut , roughly chopped in a food processor
3 eggs , plus 2 yolks
400g shallot , sliced
1 tbsp fresh thyme leaves, plus extra to decorate
200ml pot crème fraîche
200ml double cream
140g blue cheese - Danish Blue is a good vegetarian one
3-4 figs , halved, cut sides brushed with a little oil

Steps:

  • First make the pastry. Tip the flours into a food processor with ½ tsp salt and the diced butter. Pulse until you can't feel any lumps, then tip in the walnuts. Mix the egg yolks with 3 tbsp cold water, then dribble this into the machine while you pulse again until the pastry comes together. Tip the pastry out onto a floured surface, lightly bring it together into a ball, then roll out and line a deep 20-23cm tart tin with overhang. The pastry may crack, but just patch it back together, then cover and chill for 1 hr.
  • To make the filling, melt the remaining butter in a large pan, then add the shallots and soften for 10-15 mins, until golden and squishy. Stir in the thyme for 1 min, then remove from the heat. Beat the eggs in a jug with the crème fraîche and cream. Crumble in the cheese and season with pepper and a small amount of salt.
  • Heat oven to 200C/180C fan/gas 6. Blind bake the pastry for 20 mins, remove the baking beans and paper, then bake for a further 15-20 mins until golden and sandy. Reduce the oven temp to 180C/160C fan/gas 4. Add the cooled onions to the cream mixture and pour into the case. Sit the fig halves on top, cut side up, sprinkle with some more thyme and bake on the middle shelf for 1 hr-1hr 10 mins until the tart is browning and has a slight wobble - the cheese middle will firm up on sitting. Cool for about 15-20 mins, then remove from tin and serve with a green salad.

Nutrition Facts : Calories 978 calories, Fat 81 grams fat, SaturatedFat 41 grams saturated fat, Carbohydrate 46 grams carbohydrates, Sugar 8 grams sugar, Fiber 5 grams fiber, Protein 20 grams protein, Sodium 1.35 milligram of sodium

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