BACON-WRAPPED STUFFED FIGS
Our version of the retro hors d'oeuvre rumaki - bacon-wrapped water chestnuts and chicken liver - substitutes figs, goat cheese and pesto for a fruity, tangy twist. Consider it rumaki 2.0.
Provided by Food Network Kitchen
Categories appetizer
Time 15m
Yield 8 servings
Number Of Ingredients 6
Steps:
- Position an oven rack in the center of the oven, and preheat the broiler. Slice the figs about 3/4 of the way down the center lengthwise, and open each like a book; set aside.
- Combine the goat cheese, pesto, lemon juice and zest and 1/4 teaspoon each salt and pepper in a small bowl with a rubber spatula. Fill each fig with about 1 teaspoon of the cheese-pesto mixture.
- Wrap each stuffed fig with a slice of bacon, and secure with a toothpick. Put the figs, seam-side down, on a rimmed baking sheet.
- Broil, turning once, until the bacon is cooked through and crispy, about 4 to 5 minutes per side.
FIGS STUFFED WITH GOAT CHEESE
Here's a super-simple appetizer. Fresh figs are halved and stuffed with any creamy, flavorful cheese. A good blue works, but creamy goat cheese, drizzled with balsamic vinegar, is even more crowd-pleasing.
Provided by Mark Bittman
Categories easy, finger foods, appetizer
Time 15m
Yield 12 servings
Number Of Ingredients 3
Steps:
- Use your fingers to roll the goat cheese into 24 1/2 teaspoon-sized balls.
- Cut figs in half. Press a cheese ball into the center of each fig. Plate them and drizzle with vinegar. Serve within an hour.
Nutrition Facts : @context http, Calories 52, UnsaturatedFat 0 grams, Carbohydrate 10 grams, Fat 1 gram, Fiber 1 gram, Protein 1 gram, SaturatedFat 1 gram, Sodium 23 milligrams, Sugar 9 grams
FIGS STUFFED WITH GOAT CHEESE
Steps:
- Preheat broiler. Cook bacon in a large heavy skillet over moderate heat, turning occasionally, until most of fat is rendered but bacon is still pliable, about 10 minutes. Transfer to paper towels to drain. Remove 1 scoop of flesh from each fig half with small end of a melon-ball cutter and discard. Scoop cheese with same end of melon-ball cutter and just fill each fig half. Press fig halves together to form whole figs. Stir together brown sugar, cumin, and salt, then rub onto 1 side of each bacon slice. Wrap 1 bacon slice, sugared side out, around each fig and secure with a toothpick. Broil figs, bacon sides up, on rack of a broiler pan about 3 inches from heat, turning them frequently, until bacon is browned, about 2 minutes. Cool slightly, then discard toothpicks. Toss mesclun with lemon juice and salt and pepper to taste, then gently toss with oil. Serve figs with salad.
GRILLED FIGS STUFFED WITH GOAT CHEESE RECIPE
Sometimes it's the simplest recipe that really shines. With only a few ingredients, these grilled figs with goat cheese have so much good going on.
Provided by Joshua Bousel
Categories Appetizer
Time 30m
Yield 4
Number Of Ingredients 5
Steps:
- Cut off the stem of each fig, then cut two slits from the top of the fig to 3/4-way down in an X-pattern, creating a pocket in the middle of the fig. Stuff each fig with about 1 teaspoon of goat cheese.
- Light one chimney 3/4 full of charcoal. When all the charcoal is lit and covered with gray ash, pour out and spread the coals evenly over entire surface of coal grate. Set cooking grate in place, cover grill and allow to preheat for 5 minutes. Clean and oil the grilling grate. Lightly brush figs with olive oil and place on grill. Cover and cook over medium heat until figs are softened and brown slightly, about 5 to 8 minutes.
- Remove figs to serving tray; drizzle with balsamic vinegar and sprinkle with rosemary. Serve immediately.
Nutrition Facts : Calories 177 kcal, Carbohydrate 11 g, Cholesterol 13 mg, Fiber 2 g, Protein 6 g, SaturatedFat 5 g, Sodium 132 mg, Sugar 9 g, Fat 13 g, ServingSize 4, UnsaturatedFat 0 g
GRILLED PROSCIUTTO WRAPPED FIGS STUFFED WITH GOAT CHEESE
Steps:
- Preheat the grill and brush with a grill brush to remove any excess crud and fat. After brushing, run an oiled towel over the grates to pick up any loosened crud or soot.
- Drizzle each fig half with vinegar and fill each fig center with goat cheese. Sprinkle a couple flakes of crushed red pepper, if using, on top of the goat cheese and wrap each fig with a slice of prosciutto. Paint the outside of each fig very lightly with olive oil.
- Put the figs on a cooler spot of the preheated grill. The idea here is that we want to grill the figs gently to cook the fig all the way through but to still get the char on the outside. Grill the figs on all sides so the prosciutto is starting to become crispy and the fig feels soft when squeezed, about 5 to 6 minutes.
- While the figs are grilling, in a large bowl, toss the arugula with a little extra-virgin olive oil, some balsamic vinegar and the Parmigiano-Reggiano. Taste, and add salt, if needed. Arrange on individual serving plates or a serving platter and top with the figs. Drizzle a couple of drops of balsamic on each fig and serve.
- Its figgy delicious!
GOAT CHEESE-STUFFED FIGS WRAPPED IN BACON
This is another of the recipes that disappeared so quickly that I didn't get to take a photo of them....they are that good!! They have a little bit of sweet from the fig, some tang from the cheese, and salt from the bacon. A great balance of flavors! The aged goat cheese called for in this recipe is firmer than fresh and has a dry rind. Two of the kinds that work best in this dish are Bucheron and Pouligny-St. Pierre, both have just the right amount of tang.
Provided by SkinnyMinnie
Categories Fruit
Time 25m
Yield 16 fig halves
Number Of Ingredients 8
Steps:
- Preheat broiler.
- Cook bacon in a large heavy skillet over medium heat, turning occasionally, until most of the fat is rendered but bacon is still pliable, about 10 minute You do not want crispy bacon!
- Transfer the bacon to a paper towel to drain.
- Remove 1 scoop of flesh from each of the fig halves with the small end of a melon-baller, set aside for another use. (Makes great ice cream or just bite sized snacks).
- Scoop out a piece of the goat cheese with the same meon-baller and fill in the hole in each fig half with the cheese scoop.
- Stir together brown sugar, cumin, and salt in a small bowl.
- Rub the mixture onto 1 side of each bacon slice, and cut each bacon slice in half to have 16 slices of bacon.
- Wrap 1 of the half strips of bacon around 1 of the fig halves, leaving the sugar/spice side out, and secure with a toothpick.
- Broil the figs, cut side up, on the rack of a broiler pan about 3 inches from the heat, until bacon is browned - about 2 minute.
- Cool slightly and then discard toothpicks.
- Serve warm.
Nutrition Facts : Calories 117.5, Fat 8.6, SaturatedFat 3.4, Cholesterol 13.3, Sodium 186.8, Carbohydrate 7.6, Fiber 0.7, Sugar 6.7, Protein 3
BROILED FIGS WITH GOAT CHEESE
Uncle Bob's recipe Inspired me to make these. I made his Recipe #97757 and they were so good. I just wanted to kick it up a bit!
Provided by Rita1652
Categories Cheese
Time 15m
Yield 2-4 serving(s)
Number Of Ingredients 5
Steps:
- Strip the leaves from the bottom of the rosemary stems, leaving about 1 1/2 inches of leaves at the tip.
- Place the stems in a bowl and add cold water to cover; soak for at least 30 minutes.
- Skewer fig halves crosswise on each rosemary stem.
- Arrange the skewers on a plate with the cut sides of the figs facing up.
- In a small bowl, mix together honey and lemon juice.
- Brush the honey/lemon mixture over the cut side of the figs.
- Preheat the broiler to high.
- Broil the figs cut side up until they are lightly browned and softened, about 1 to 2 minutes.
- Top with cheese and place back under broiler for 1 minute.
- Serve on the skewers while still hot.
Nutrition Facts : Calories 264.2, Fat 8.9, SaturatedFat 5.9, Cholesterol 22.4, Sodium 148.5, Carbohydrate 43.3, Fiber 3.8, Sugar 39.1, Protein 7.2
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