BAKED FETA AND FIGS
Baked feta and figs is an impressive and easy appetizer. Sliced fresh figs are tossed in olive oil and the feta cheese is drizzled with honey. The whole thing is baked until runny and melted and gooey and impossible to not scrape up every last bite.
Provided by Molly Gilbert
Categories Appetizers
Time 25m
Number Of Ingredients 9
Steps:
- Preheat the oven to 375°F (191°C) with a rack in the center position.
- Combine the figs in a 9-by-13-inch (23-by-33-cm) baking dish with 1 tablespoon olive oil, the salt, and pepper and toss to coat. If your block of feta is packed in brine, drain it and pat it dry. Nudge the figs toward the edges of the baking dish, and place the block of feta in the center.
- Drizzle 1 tablespoon olive oil and the honey over the cheese and then sprinkle the tarragon over everything.
- Bake until the figs have released some of their juices and the feta is knife-tender, 15 to 20 minutes. The feta should be relaxed and gloriously melted around the edges. If using any of the substitutes for figs, you may need to add about 5 more minutes to the baking time-you want the fruit to be softened but not shriveled.
- Serve the baked feta and figs warm, with plenty of crackers or warm pita alongside. To balance out the sweetness, feel free to add a drizzle of balsamic vinegar (or a nice glass of Malbec, for that matter).
Nutrition Facts : ServingSize 1 portion, Calories 135 kcal, Carbohydrate 19 g, Protein 1 g, Fat 7 g, SaturatedFat 1 g, Sodium 293 mg, Fiber 3 g, Sugar 15 g, UnsaturatedFat 6 g
GRILLED PORK TENDERLOIN WITH FRESH FIG SKEWERS
Provided by Karen Adler
Categories Fruit Pork Backyard BBQ Dinner Fig Rosemary Meat Pork Tenderloin Spring Summer Grill Grill/Barbecue Wheat/Gluten-Free Peanut Free Tree Nut Free Soy Free
Yield Serves 4
Number Of Ingredients 8
Steps:
- Prepare a hot fire in your grill. Brush the tenderloin with the olive oil and season with salt and pepper.
- Remove the skewers from the water. Pierce the figs through the middle with a metal skewer or ice pick to make a hole. Then thread 3 figs onto each rosemary or wooden skewer. Lightly brush the figs with olive oil.
- Place the pork tenderloin directly over the fire. Grill for 2 to 3 minutes per side (the center-cut pork loin filet for 5 to 7 minutes per side), turning a quarter turn at a time, until an instant-read meat thermometer inserted in the thickest part registers 140°F for medium and the meat is juicy and slightly pink in the center.
- At the same time, place the skewered figs over the fire, turning several times and cooking for about 5 to 6 minutes until they are heated through. When they're caramelized and soft, remove the skewers from the heat and keep warm.
- Let the pork rest for about 5 minutes, and then cut on the diagonal into 1- to 2-inch-thick slices.
- To serve, arrange 3 slices of pork with a skewer of figs on each plate, all topped with crumbled goat cheese, drizzled with 1/2 teaspoon honey, and a sprinkled with chopped rosemary.
GRILLED SAUSAGE AND FIG PIZZA WITH GOAT CHEESE
Provided by Sara Tenaglia
Categories Quick & Easy High Fiber Backyard BBQ Dinner Goat Cheese Fig Sausage Summer Grill Grill/Barbecue Bon Appétit Peanut Free Tree Nut Free Soy Free
Yield Makes 4 servings
Number Of Ingredients 8
Steps:
- Prepare barbecue (medium-high heat). Halve dough; roll to 10-inch rounds. Brush tops with some of dressing.
- Grill pizzas, seasoned side down, until golden on bottom, about 4 minutes. Turn pizzas over. Top with Fontina, arugula, sausages, figs, and onions. Drizzle with more dressing. Cover; grill until Fontina melts and pizza is cooked through, about 4 minutes. Top with goat cheese. Grill until goat cheese softens, about 1 minute.
FIG AND GRUYERE GRILLED CHEESE
Forget cheddar or American - the best fig and Gruyere grilled cheese is going to blow your mind. The sweet, savory flavor combo is a whole new way to lunch.
Provided by Shanna Mallon
Categories Sandwiches
Time 13m
Number Of Ingredients 7
Steps:
- Heat skillet on medium-low.
- Butter one side each of both slices of bread, then spread the opposite side of one slice with fig jam, and the other slice with goat cheese.
- Place jam-covered slice of bread butter-side down on the heated skillet. Top with slices of Gruyere, and sprinkle with salt and pepper.
- Place the other slice of bread on top, goat cheese side down.
- Cook until the browned on the bottom, approximately 4 minutes. Carefully flip the sandwich and continue to cook until the opposite side is browned and the cheese is melted, about 4 more minutes.
- Slice in half and serve immediately.
Nutrition Facts : ServingSize 1 sandwich, Calories 938 calories, Sugar 41.7 g, Sodium 1172.2 mg, Fat 53.7 g, SaturatedFat 32.1 g, TransFat 0.1 g, Carbohydrate 83.5 g, Fiber 3.7 g, Protein 25.7 g, Cholesterol 144 mg
GRILLED FRESH FIGS AND BLUE CHEESE
I bought fresh figs at the farmer's market and the grower shared this simple and delicious fig preparation with me. We had it for a Father's Day dinner appetizer and it is fantastic!
Provided by CaliforniaJan
Categories Fruit
Time 10m
Yield 4 serving(s)
Number Of Ingredients 3
Steps:
- Cut the figs in half lengthwise and put a tablespoon of blue cheese on top of each half. Top this mixture with a teaspoon of balsamic vinegar.
- Put figs on a warm grill and cook until the cheese melts and the figs are heated through.
- Serve and enjoy!
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
GRILLED FIGS TOPPED WITH FETA CHEESE
Grilling carmelizes the sugars and gives the figs a smoky taste. Use as a garnish, condiment to pork or chicken. Top a salad. A nice way to start or end a meal.This can be pan fried as well.
Provided by Rita1652
Categories Cheese
Time 9m
Yield 4-8 serving(s)
Number Of Ingredients 4
Steps:
- Brush figs with olive oil and grill them cut-side down over hot coals for about four minutes.
- Lay each fig on a fresh basil serve them topped with feta cheese.
Nutrition Facts : Calories 104.5, Fat 6.5, SaturatedFat 2.6, Cholesterol 12.6, Sodium 158.8, Carbohydrate 10.2, Fiber 1.5, Sugar 8.7, Protein 2.4
GRILLED FIGS WITH GOAT CHEESE AND PROSCIUTTO
Grilled figs with goat cheese and prosciutto are a wonderful summer treat! So the next time you see figs for sale, snap them up and make this appetizer.
Provided by Kate Morgan Jackson
Categories Appetizer
Time 20m
Number Of Ingredients 5
Steps:
- Heat grill to medium high.
- Cut a slit in the side of each fig and gently pull the fig open. Push a spoonful of goat cheese into each fig.
- Wrap each fig securely with a piece of prosciutto, making sure the prosciutto covers the opening where the cheese is. You can use a toothpick to secure the prosciutto if you want to be extra sure it stays in place...if you do, use wooden ones (not plastic) and soak them in some water ahead of time so the grill doesn't make them catch fire.
- Grill the figs about 1-2 minutes per side until the prosciutto starts to get a little crispy.
- Mix the vinegar and honey together, drizzle over the grilled figs and serve!
Nutrition Facts : ServingSize 1 stuffed grilled fig, Calories 76 calories, Sugar 12 g, Sodium 99.4 mg, Fat 1.7 g, SaturatedFat 0.9 g, TransFat 0 g, Carbohydrate 13.9 g, Fiber 1.9 g, Protein 2.7 g, Cholesterol 6.3 mg
ROASTED FIGS AND FETA SPREAD TOASTS
A delicious sweet and savory summer appetizer of roasted figs with a creamy Feta spread.
Provided by Marilena Leavitt
Categories Appetizer
Time 30m
Yield 3-4
Number Of Ingredients 19
Steps:
- Preheat the oven to 400°F.
- Wash the figs and remove the tough stem. Cut them in half and place in a small baking dish.
- Toss the figs with the balsamic vinegar (or orange liqueur), the thyme and the lemon zest. Turn the figs so they are all cut-side-down on the baking dish. They should fit in a single layer.
- Roast the figs for about 20 minutes and remove them from the oven. They should still have some juices at this point. Let them cool.
- While the figs are roasting, prepare the Feta spread: place the Feta, Greek yogurt, vinegar, salt and pepper in a small food processor and process until fairly smooth.
- Add the extra virgin olive oil in a slow, steady stream while continuing to pulse (you may need more or less olive oil, depending on the consistency you desire). Taste and adjust the seasoning. Refrigerate or use right away.
- Assemble the toasts by slathering a layer of the Feta spread over the toasted bread, top with two or three fig halves (depending on the size of the toast), drizzle with the pan juices and some extra honey (to taste), and sprinkle with fresh thyme, lemon zest, and some sesame seeds (optional).
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- Make the Spiced Fig dressing: in a small bowl, whisk together the fig barbecue sauce, 1/4 cup of the olive oil, mustard, and lime juice with a dash of salt and pepper to taste.
- Heat an outdoor grill or stovetop grill to medium. Halve the lettuce heads lengthwise, keeping the core at the bottom intact. Cut the onions lengthwise into thick wedges, keeping the stem intact. Brush the lettuce, onions, and chicken with the remaining olive oil. Sprinkle on salt and pepper.
- Grill the lettuce until slightly wilted, 1-2 minutes per side. Cook the onion for about 3 minutes on each side or until well-marked. Grill the chicken until cooked through, about 3 minutes on each side. Cut the chicken into strips.
- Assemble the salad: place one lettuce wedge on each plate. Top with grilled onions, chicken, California Figs, feta, and walnuts. Drizzle generously with the Spiced Fig dressing. Serve immediately.
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- Place the feta in a small oven-safe ramekin or cast iron skillet and drizzle over the olive oil and fresh thyme.
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