Lavender Cream Cheese Stuffed Figs Recipes

FRESH FIGS STUFFED WITH CREAM CHEESE

Steps:

• 1 Cut off steams from the figs and cut them to 1/3 of height in x shape. Place figs on a baking paper. Incorporate honey into cream cheese. Fill the gap on the figs with one teaspoon of cream cheese. Bake it in oven preheated to 435F (220C). Cook milk and sugar in a sauce pan until start to thickens, then remove from the heat and add the butter. Pure the warm caramel over the figs before serving.

BACON-WRAPPED STUFFED FIGS

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.

CANDIED BACON-WRAPPED FIGS

Steps:

• Preheat oven to 375°. Cut bacon strips in half crosswise. In a large skillet, cook bacon over medium heat until partially cooked but not crisp. Remove to paper towels to drain., Cut a lengthwise slit down the center of each fig; fill with 1/2 teaspoon cream cheese. In a small bowl, mix brown sugar, chile blend powder and cinnamon. Dip one side of each bacon piece in brown sugar mixture; wrap each fig with a bacon piece, sugar side out. Secure with a toothpick., Transfer to a greased 15x10x1-in. baking pan. Bake 12-15 minutes or until bacon is crisp.

FIGS STUFFED WITH GOAT CHEESE

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.