Figs Stuffed With Goat Cheese Food

FIGS STUFFED WITH GOAT CHEESE

Steps:

• Line a baking sheet with parchment paper or a silicone baking mat. Set the top oven rack 6 inches from the heat source. Preheat the broiler to high.
• Cut an "x" into the top of each fig, going about ⅓ of the way down. Place on the prepared baking sheet.
• Put the goat cheese into a small food storage bag, massage the cheese to make it very soft, cut off about ¼ inch from one of the bottom edges of the bag, and pipe the goat cheese into the figs. Brush or spray with oil and sprinkle with a small pinch of salt and a large pinch of pepper. Broil for 3-4 minutes or until the cheese is starting to brown.
• Place figs on a serving platter and drizzle with a little honey. Top with the chopped pistachios.

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.

STUFFED FIGS WITH GOAT CHEESE

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.

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.

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!

BAKED FIGS & GOAT'S CHEESE WITH RADICCHIO

Steps:

• Preheat the oven to fan 160C/conventional 180C/gas 4. Unless the baking sheet is non stick, line it with foil, then brush the foil lightly with oil.
• Cut the figs into quarters, from the top almost to the base, and arrange on the foil. Slice the goat's cheese and arrange in the centre of the figs. Bake for 10-15 minutes until the cheese is melted and tinged brown.
• Meanwhile, whisk the dressing ingredients with some seasoning. Put a couple of good radicchio leaves on each serving plate. Remove the figs from the oven and place on the radicchio leaves. Scatter the walnuts on top. Drizzle with the dressing and serve warm or at room temperature.

MESCLUN SALAD WITH GOAT CHEESE-STUFFED FIGS WRAPPED IN BACON

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.

GRAPE LEAVES STUFFED WITH GOAT CHEESE & FIGS

Steps:

• Puree figs with cream or [cream cheese with a little milk] in food processor.
• Transfer to a mixing bowl and whisk in egg and cheese.
• Fold in raisins, pine nuts and cheese.
• Wrap a tablespoon of filling in grape leaves.
• Place in 350 degree oven on a lightly oiled pan and bake until warm, about 15 minutes.

GOAT CHEESE-STUFFED FIGS WRAPPED IN BACON

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.