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.
DOUBLE-NUT STUFFED FIGS
We have a family member that has diabetes, so dessert can get tricky. These sweet, nutritious stuffed figs keep us all happy. -Bob Bailey, Columbus, Ohio
Provided by Taste of Home
Categories Appetizers Desserts
Time 50m
Yield 3 dozen.
Number Of Ingredients 9
Steps:
- Preheat oven to 350°. Remove stems from figs. Cut an "X" in the top of each fig, about two-thirds of the way down., In a small bowl, combine pecans, walnuts, 3 tablespoons agave nectar, cocoa, cinnamon and cloves; spoon into figs. Arrange in a 13x9-in. baking dish coated with cooking spray., In a small bowl, mix pomegranate juice, lemon juice and remaining agave nectar; drizzle over figs. Bake, covered, 20 minutes. Bake, uncovered, 8-10 minutes longer or until heated through, basting occasionally with cooking liquid.
Nutrition Facts : Calories 98 calories, Fat 3g fat (0 saturated fat), Cholesterol 0 cholesterol, Sodium 3mg sodium, Carbohydrate 17g carbohydrate (13g sugars, Fiber 3g fiber), Protein 1g protein. Diabetic Exchanges
STUFFED AND WRAPPED FIGS
Provided by Rachael Ray : Food Network
Categories appetizer
Time 15m
Yield 4 servings
Number Of Ingredients 4
Steps:
- Slice the figs lengthwise (stem-to-flower end), about halfway through, making a little pocket.
- Place 1 split fig onto each piece of prosciutto. Fill the center of the figs with pieces of ricotta salata.
- Wrap the figs with the prosciutto, making a decorative flower.
- Place the wrapped figs on a platter covered with salad greens
STUFFED FRESH FIGS
Make and share this Stuffed Fresh Figs recipe from Food.com.
Provided by scarley
Categories Fruit
Time 20m
Yield 18 figs, 6 serving(s)
Number Of Ingredients 4
Steps:
- Mash the ripest fig on a plate with the honey, using a fork; set aside.
- Trim stems from remaining figs with a sharp knife, then cut a deep "X" in the top of each, making sure not to cut all the way through to the bottom. Gently spread each fig apart with your fingertips to make "petals."
- Combine ricotta cheese and almonds in a small bowl. Press mashed fig mixture through a sieve into a cup with the back of a spoon.
- To serve, spoon ricotta mixture into figs. Arrange on a platter and drizzle with fig honey.
STUFFED PORK LOIN WITH FIGS
The end result of stuffing the loin with figs is quite fabulous. The figs are imbued with the flavor of the meat. The meat gains moisture, sweetness and complexity from the figs. The presentation is considerably lovelier than an unadorned roast.
Provided by Mark Bittman
Categories dinner, main course
Time 1h30m
Yield 6 or more servings
Number Of Ingredients 6
Steps:
- Put figs in hot water to soak. Preheat oven to 450 degrees.
- Wriggle a thin, sharp knife into each end of meat, making a kind of pilot hole. Then use handle of a long wooden spoon to force a hole all the way through meat, making it as wide as your thumb.
- Drain when figs are tender but not mushy, reserving liquid. Stuff figs into roast, all the way to center from each end.
- Combine salt, pepper and rosemary and rub it all over meat. Put meat in a roasting pan and pour about half a cup of fruit-soaking liquid over it. Roast undisturbed for 20 minutes. Lower heat to 350 degrees and continue to cook, basting with pan juices (or added liquid, like wine or water, if necessary) every 15 minutes or so. When an instant-read thermometer registers 145 to 150 degrees - probably after 40 to 60 minutes - remove roast to a warm platter. (When checking meat, be sure thermometer is in meat, not fruit.)
- Let sit for 15 minutes. Meanwhile, put roasting pan on stove over one or two burners set to medium-high. If there is a lot of liquid, reduce it to about half a cup, scraping bottom of pan with a wooden spoon to release any brown bits. If pan is dry, add half a cup of wine and follow same process. When sauce has reduced, slice roast and serve with sauce.
Nutrition Facts : @context http, Calories 381, UnsaturatedFat 4 grams, Carbohydrate 26 grams, Fat 14 grams, Fiber 4 grams, Protein 36 grams, SaturatedFat 3 grams, Sodium 585 milligrams, Sugar 17 grams, TransFat 0 grams
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
SAVORY STUFFED FIGS
"I use this three-ingredient recipe when I want a sweet and savory appetizer that's simple to make. It can be made ahead, and is nice for elegant or casual parties." -Maggie Zabinko, Anchorage, Alaska
Provided by Taste of Home
Categories Appetizers
Time 35m
Yield 2 dozen.
Number Of Ingredients 3
Steps:
- Cut bacon strips in half widthwise. In a large skillet, cook bacon over medium heat until partially cooked but not crisp. Remove to paper towels to drain; keep warm., Cut a lengthwise slit down the center of each fig; fill with a pecan half. Wrap each with a piece of bacon., Grill, covered, over medium heat or broil 4 in. from the heat for 5-8 minutes or until bacon is crisp, turning once.
Nutrition Facts : Calories 80 calories, Fat 2g fat (1g saturated fat), Cholesterol 3mg cholesterol, Sodium 75mg sodium, Carbohydrate 13g carbohydrate (9g sugars, Fiber 2g fiber), Protein 2g protein. Diabetic Exchanges
FIGS STUFFED WITH ALMONDS AND CHIPS
An amazing dessert! You can use figs or dates in this recipe, and you can replace the orange liqueur with Marsala wine if you prefer. Preparation Time: 15 minutes. This recipe is from The WEBB Cooks, articles and recipes by Robyn Webb, courtesy of the American Diabetes Association.
Provided by Robyn Webb
Categories Appetizers and Snacks Snacks Snack Chip Recipes
Yield 6
Number Of Ingredients 4
Steps:
- Preheat your oven to 350 degrees F (175 degrees C).
- Cut each fig in half. (If you cannot find fresh figs and would like to use dried figs, cut a little opening in the top of the fig and make a pocket for the stuffing.)
- In a small mixing bowl, combine chocolate chips, almonds, and wine. Spoon about 2 teaspoons of the stuffing mixture into each fig half.
- Bake on a cookie sheet for 10 minutes.
Nutrition Facts : Calories 100.2 calories, Carbohydrate 16.5 g, Fat 3.6 g, Fiber 2.5 g, Protein 1.6 g, SaturatedFat 0.8 g, Sodium 1.7 mg, Sugar 13.5 g
DOLCELATTE-STUFFED FIGS
Simple yet impressive stuffed figs make lovely canapés and only take 15 minutes to make
Provided by Good Food team
Categories Canapes
Time 15m
Yield Makes 16
Number Of Ingredients 4
Steps:
- Remove the hard core from the dried figs. Cut a pocket in each with the point of a knife, then stuff each pocket with ½ tsp dolcelatte cheese.
- Cut the prosciutto in half lengthways, then wrap up each stuffed fig into a little parcel. Serve scattered with a small handful chopped parsley if you have it.
Nutrition Facts : Calories 53 calories, Fat 3 grams fat, SaturatedFat 2 grams saturated fat, Carbohydrate 3 grams carbohydrates, Sugar 3 grams sugar, Protein 3 grams protein, Sodium 0.46 milligram of sodium
FRESH FIGS STUFFED AND WRAPPED WITH PROSCIUTTO
This is a wonderful appetizer of Sweet juicy figs stuffed with a mixture of cream cheese, pine nuts, honey and the magic ingredient Amarula Cream Liqueur (Bailey 's can be used in it's place. Then lovingly wrapped in Proscuitto!
Provided by Rita1652
Categories Cheese
Time 10m
Yield 4 serving(s)
Number Of Ingredients 6
Steps:
- Mix filling ingredients together.
- Slice a small incision at the base of each fig. I place an eighth of mixture in each fig.
- Gentle wrap each fig so each is nestled holding in the stuffing.
Nutrition Facts : Calories 163.1, Fat 8.5, SaturatedFat 1.8, Cholesterol 7.8, Sodium 24.1, Carbohydrate 22.7, Fiber 3.2, Sugar 18.9, Protein 2.3
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