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
ELEGANT FIG APPETIZERS WITH GOAT CHEESE AND ALMONDS
This is a combination of several fresh fig appetizer recipes. The flavors of fresh figs, tangy goat cheese, salty almonds, sweet honey, and balsamic vinegar contrast to make these a delicious and very pretty appetizer. Arrange figs in a circle, tops facing in, for a flower effect and this will be a lovely addition to a bridal shower menu! If you can find Marcona almonds, use them! They are a Spanish almond that tastes like a cross between an almond and a cashew.
Provided by ChristineM
Categories Appetizers and Snacks Fruit
Time 18m
Yield 12
Number Of Ingredients 5
Steps:
- Preheat the oven broiler for high heat.
- Place the fig halves, cut side up, on a baking sheet. Top each half with about 1/2 teaspoon goat cheese. Place one almond on each, press to push the cheese slightly into each fig.
- Broil the figs in the preheated oven until the cheese is soft and the almonds are turning a rich shade of brown, 2 to 3 minutes. Remove from the broiler and let cool for 5 minutes. Arrange the figs on a serving platter and drizzle with honey and balsamic vinegar. Serve warm.
Nutrition Facts : Calories 91.1 calories, Carbohydrate 11.9 g, Cholesterol 7.5 mg, Fat 4.2 g, Fiber 1.7 g, Protein 2.9 g, SaturatedFat 2.1 g, Sodium 49.5 mg, Sugar 10 g
FIGS-IN-A-BLANKET WITH GOAT CHEESE
Spicy, honey-glazed figs are balanced by creamy goat cheese and buttery puff pastry in this fun vegetarian play on pigs-in-a-blanket.
Provided by Rhoda Boone
Categories snack Hors D'Oeuvre Super Bowl Vegetarian Fig Phyllo/Puff Pastry Dough Goat Cheese Appetizer
Yield Makes 48
Number Of Ingredients 11
Steps:
- Arrange racks in upper and lower thirds of oven; preheat to 400°F. Line 2 rimmed baking sheets with parchment paper.
- Stir vinegar, honey, red pepper flakes, salt, pepper, and 1 cup water in a medium pot. Add figs and bring to a boil. Reduce heat, bring to a simmer, and cook, stirring occasionally, until figs are softened and liquid has almost evaporated and is a syrupy consistency, 7-10 minutes. Transfer figs to a plate; let cool.
- Beat egg with 1 Tbsp. water in a small bowl. If using a 14-ounce package with 1 sheet of pastry, roll pastry to an 18x12" rectangle on a lightly floured surface. If using a 17-ounce package with 2 sheets of pastry, roll each sheet to a 12x9" rectangle. Cut pastry along the 12" side into 12 (1-inch-wide) strips. Cut each strip crosswise into pieces about 4 1/2" long. You should have 48 (4 1/2x1") strips pastry.
- Scoop a heaping 1/2 tsp. cheese and press into cut side of 1 fig half. Place fig half in the center of 1 pastry strip. Brush 1 end of pastry with egg wash and roll to enclose. Transfer seam side down to prepared sheet. Repeat with remaining cheese, figs, and pastry. Brush top of each pastry with egg wash and sprinkle with seeds, if using. Bake pastries, rotating and switching sheets top to bottom halfway through, until golden brown and puffed, 15-18 minutes.
- Do Ahead
- Figs can be cooked 2 days ahead; cover and chill.
BACON WRAPPED STUFFED FIGS
These Bacon Wrapped Figs with Herb Goat Cheese are such an easy appetizer idea - but they look super fancy! It's the perfect Thanksgiving or Christmas appetizer idea. Sweet & salty deliciousness that will be gone in seconds!
Provided by Krista
Categories Appetizer
Time 45m
Number Of Ingredients 7
Steps:
- Preheat oven to 375 degrees F.
- Fill a medium sauce pan with water. Bring to a boil.
- Add dry figs to saucepan. Remove from heat and let figs sit for 5-10 minutes. Until they are plump.
- Remove figs from water and place on a paper towel lined plate. Pat dry.
- In a small bowl, add goat cheese, rosemary, thyme, sage and garlic powder. Using a fork mix everything together.
- Snip the stems of the figs and cut a slit in the figs (enough to stuff it with cheese) about a 1/2″.
- Stuff each fig with the goat cheese mixture then wrap with pre-sliced bacon and secure with a toothpick in them. Place wrapped figs on parchment paper lined baking sheet seam side down.
- Repeat process until on figs are stuffed and wrapped.
- Bake for 15-20 minutes or until bacon is crispy.
Nutrition Facts : ServingSize 2 figs, Calories 86 calories, Sugar 8 g, Sodium 115 mg, Fat 4 g, SaturatedFat 2 g, Carbohydrate 11 g, Fiber 2 g, Protein 4 g, Cholesterol 9 mg
FIG AND PROSCIUTTO APPETIZER BITES
A simple to make yet impressive appetizer that is sure to make your guests swoon! Prosciutto, honeyed goat cheese, and fresh figs come together in each fabulous bite. When ready to serve, slice and serve with crackers.
Provided by SunnyDaysNora
Categories Appetizers and Snacks Wraps and Rolls
Time 2h10m
Yield 25
Number Of Ingredients 5
Steps:
- Place goat cheese on a sheet of plastic wrap. Top with another sheet of plastic wrap and use a rolling pin to flatten into a 4x8-inch rectangle.
- Remove the top sheet of plastic wrap and cover goat cheese with slices of prosciutto, slightly overlapping the edges. Cover prosciutto with a new sheet of plastic wrap and flip both sheets over so the goat cheese layer is now facing up.
- Remove top sheet of plastic wrap. Cover goat cheese evenly with figs, basil, and black pepper. Starting from the long edge, roll tightly to form a log. Wrap log in plastic wrap and refrigerate at least 2 hours.
Nutrition Facts : Calories 31.5 calories, Carbohydrate 0.7 g, Cholesterol 6.6 mg, Fat 2.4 g, Fiber 0.1 g, Protein 1.7 g, SaturatedFat 1.4 g, Sodium 89.2 mg, Sugar 0.6 g
FIG AND GOAT CHEESE BRUSCHETTAS
Steps:
- Place the orange zest and orange juice in a medium (10-inch) heavy-bottomed pot or Dutch oven, such as Le Creuset. Add the sugar, vanilla bean, and figs to the pot. Cover and bring to a full boil over medium heat. (Don't worry; it may look dry.) Stir the mixture and boil hard for 1 minute, stirring to dissolve the sugar. Lower the heat, and cook uncovered at a full simmer for 50 minutes to 1 hour and 15 minutes, stirring occasionally. You want the little bubbles to be throughout the pot, not just at the edges. After 45 minutes, refrigerate a small amount of the liquid to see if it becomes syrupy. It should be like a soft fruit preserve. Keep cooking just until the liquid starts to gel when cold. If the liquid is too firm, add a little orange juice or water, cook for a minute, and test it again until it's right. Depending on how ripe the figs are, they will probably keep their shape, but it's fine if they don't. Discard the vanilla bean and serve or refrigerate.
- Before serving, toast or grill the bread and spread with goat cheese. Spoon the fig preserves on, then the grated orange zest if using, and serve.
ENDIVE WITH GOAT CHEESE, FIG AND HONEY-GLAZED PECANS
Make and share this Endive with Goat Cheese, Fig and Honey-Glazed Pecans recipe from Food.com.
Provided by susie cooks
Categories < 60 Mins
Time 35m
Yield 36 appetizers
Number Of Ingredients 6
Steps:
- Toss pecan halves with 2 tbl honey, place on sheetpan and bake at 350 for 4 minutes.
- Stir and bake 4 minutes longer until shiny.
- Make 36 quenelles from goat cheese with demitasse spoons.
- Place port and remaining honey in saucepan, cook over low heat until reduced by half and is thick and syrupy.
- About 5 minutes.
- If using dried figs, reconstitute in 3 tbl warm water and 2 tbl port for 5 minutes.
FIG JAM AND GOAT CHEESE CROSTINI
Flavors of fall 'sage and figs' pair up with tangy goat cheese for an elegant appetizer that's a perfect pairing for a glass of bubbly. The toasts can be made up to a day ahead and stored at room temperature in an airtight container. The sage can also be prepared a day ahead, loosely wrapped in a paper towel, and stored in an airtight container. Fig jam can be purchased at high-end grocery stores. Quince jam, a.k.a. membrillo, would also be delicious here. Taken from CHOW.com
Provided by alligirl
Categories Cheese
Time 45m
Yield 20 crostini, 10 serving(s)
Number Of Ingredients 6
Steps:
- Heat the oven to 400°F
- Cut the baguette on the bias into about 20 (1/2-inch-thick) slices and place on a baking sheet.
- Using 1 tablespoon of the olive oil, lightly brush each slice. Sprinkle with salt and bake until lightly toasted and crisp, about 8 minutes; let cool.
- Line a plate with paper towels and set aside.
- Heat the remaining olive oil in a small frying pan over medium-low heat. When the oil shimmers, gently place 2 to 3 sage leaves at a time into the hot oil until they darken in color and any bubbling subsides.
- Immediately remove the leaves with tongs or a slotted spoon and transfer to the paper-towel-lined plate.
- Repeat with remaining sage leaves; set aside.
- Gently spread 1 teaspoon of the goat cheese on each crostini, top with a heaping 1/2 teaspoon of the fig jam, and garnish with a fried sage leaf.
STUFFED FIGS WITH GOAT CHEESE
Recipe for fresh figs stuffed with goat cheese, roasted and topped with date honey. Simple and scrumptious appetizer, all natural finger food.
Provided by Tori Avey
Categories Appetizer
Time 20m
Number Of Ingredients 5
Steps:
- Purchase or make a batch of date syrup, also known as date honey or silan, in advance of this recipe for best flavor. Alternatively you may substitute regular honey.Preheat oven to broil. Trim off stems of figs and cut an "X" in the top of each fig 1/3 way through. Place the figs on a greased, parchment or silpat-lined sheet tray. If they are a little wobbly, you can shave a bit off the bottoms of the figs so they stand upright.
- Place goat cheese in a plastic or piping bag and massage with warm hands until softened. Cut a tip off one of the bottom corners of the bag and pipe the cheese into each fig, dividing your 4 oz. cheese evenly between the 12 figs.
- Lightly brush the figs with olive oil and sprinkle with a little salt and a generous amount of freshly cracked black pepper.
- Broil the figs for about 4 minutes or until you can see little brown bits on the goat cheese. Date honey or regular honey should be gently warmed in a small saucepan at this point, it should be easily pourable and warm but not hot.
- Remove figs from oven and drizzle with warm date honey.
- Serve warm or at room temperature.
Nutrition Facts : Calories 83 kcal, Carbohydrate 14 g, Protein 2 g, Fat 2 g, SaturatedFat 1 g, Cholesterol 4 mg, Sodium 35 mg, Fiber 1 g, Sugar 12 g, ServingSize 1 serving
FIG, PEPITA AND GOAT CHEESE CROSTINI
Steps:
- Toast 1 sliced baguette in a 350 degrees F oven, 6 to 8 minutes. Spread the pieces with a 10 1/2 -ounce log goat cheese, then top with 1/4 cup fig jam and 1/2 cup toasted pepitas.Season with salt and pepper.
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- Crumble the goat logs into a small oven-safe baking vessel (ideally, something that can go from oven to table).
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- Meanwhile, heat olive oil in a large skillet over medium heat. Add onions, garlic, rosemary sprigs, salt and pepper. Sauté, stirring often, for 10-12 minutes, until onions are lightly browned. Using a slotted spoon, transfer the figs to the onion mixture and stir through (the soaking liquid is not needed). Remove any thick woody rosemary stems. Let the onion mixture cool for ten minutes or so and then heap it on top of the goat cheese. At this point you can cover and refrigerate the dish for up to 24 hours. When you are ready to serve it, let it sit at room temp for 1/2 hour before continuing.
- Bake, uncovered, for 20 minutes or until the cheese is hot and starting to bubble at the edges. Serve warm.
FIG AND GOAT CHEESE BRUSCHETTA RECIPE | MYRECIPES
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5/5 (24)Calories 138 per servingServings 20
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- Preheat the oven to 200 °C or 390 °F. Cut off the stems and make an X cut in the top of each fig half way through.
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- Toast the bread in a toaster and while still warm, spread the fig spread on each slice to cover it entirely.
- Place the cheese in a bowl and heat in the microwave for 30 to 45 seconds, until it's creamy and spreadable, leaving the edges of the fig spread visible.
- Sprinkle lightly with salt and pepper. Cut each toast crosswise to make appetizers that will be easy to eat.
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