Honeyed Fig And Melon With Blue Cheese And Almonds Food

HONEYED ALMOND FIGS

Honeyed almond figs image

Simple, yet effective, and ready in only 3 minutes

Provided by Good Food team

Categories Dessert, Lunch, Snack, Supper

Time 3m

Number Of Ingredients 5

Ingredients

2 ripe figs
2 tbsp 0% fat Greek yogurt
1 tbsp runny honey
pinches of cinnamon
a few flaked toasted almonds

Steps:

Cut the figs in half. Spoon over the yogurt, then drizzle with honey. Sprinkle with cinnamon and a few flaked toasted almonds.

Nutrition Facts : Calories 151 calories, Fat 5 grams fat, SaturatedFat 1 grams saturated fat, Carbohydrate 24 grams carbohydrates, Sugar 11 grams sugar, Fiber 2 grams fiber, Protein 4 grams protein, Sodium 0.07 milligram of sodium

HONEYED FIG AND MELON WITH BLUE CHEESE AND ALMONDS

Honeyed Fig and Melon with Blue Cheese and Almonds image

Slices of salty, pungent blue cheese are naturally suited for sweet figs, cantaloupe, and generous drizzles of honey. Serve a platter as an easy cheese course at the end of a meal.

Provided by Martha Stewart

Categories Appetizers

Time 10m

Number Of Ingredients 5

Ingredients

6 to 8 slices (1/4 inch thick) blue cheese
1 pint fresh Black Mission or Brown Turkey figs, halved
1 cantaloupe, cut into 1-inch wedges
2 tablespoons slivered almonds, toasted
Best-quality honey, for drizzling

Steps:

Arrange cheese slices on a serving platter, and top with figs and melon wedges. Sprinkle with almonds, and drizzle with honey.

HONEYED FIG, PANCETTA AND BLUE CHEESE TARTLETS

Honeyed Fig, Pancetta and Blue Cheese Tartlets image

Provided by Food Network

Categories appetizer

Time 2h20m

Yield 12 Servings

Number Of Ingredients 5

Ingredients

2 oz. (1/2 of a 4-ounce package) pancetta or 3 slices bacon, cooked and crumbled
6 whole dried figs
1 tsp. chopped fresh rosemary leaves
1/3 cup crumbled blue cheese
1 1/2 tbsp. honey

Steps:

1.Heat the oven to 375°F. Stir the pancetta, Honeyed Figs, rosemary, cheese and honey in a medium bowl. To make the Honeyed Figs: Place 6 whole dried figs, stems removed, into a medium bowl. Stir in 1 cup hot water and 2 tablespoons honey. Let stand for 1 hour. Drain the figs well in a colander. Coarsely chop the figs. 2.Unfold the pastry sheet on a lightly floured surface. Cut the pastry sheet into 3 (2 1/2-inch wide) strips. Discard the remaining pastry. Cut each pastry strip into 4 (2 1/2-inch) squares, making 12 in all. Press the pastry squares into 12 (1 3/4-inch) mini muffin-pan cups. Spoon 1 1/2 tablespoons pancetta mixture into each pastry square. 3.Bake for 20 minutes or until the pastries are golden brown. Remove the pastries from the pan and let cool on a wire rack for 5 minutes. Garnish with additional fresh rosemary, if desired. 4.Time-Saving: Fresh figs are in season in the fall and the spring. You can substitute 6 chopped fresh figs, stems removed, for the Honeyed Figs. Stir in with the pancetta, cheese and honey as directed in the first step.

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