Polish Fig And Bacon Appetizer Figs Pigs Food

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.

POLISH FIG AND BACON APPETIZER (FIGS & PIGS)

Steps:

• soak figs in hot water for 15 minutes, or until hydrated and soft.
• Trim fat from bacon, so only 1/3 or less of the bacon is fat.
• Bake or fry bacon until half done,edges curl but still soft.
• Drain bacon on paper towel.
• Wrap each fig with bacon and secure with toothpick.
• Broil assembled appetizers in oven, until bacon is crispy, about 5 to 10 minutes.
• Watch it, so bacon does not burn.
• Serve as an appetizer with red wine.
• The coombination of sweet jammy center with crispy salty bacon is a crowd pleaser.

PROSCIUTTO WRAPPED FIGS

Steps:

• Preheat oven to 400 degrees F. Line a baking sheet with parchment paper; set aside.
• Cut a small hole in the center of the flesh of each fig. Fill each hole with 1/4 teaspoon of goat cheese.
• Take a prosciutto slice and tear in half. Use 1 half to diagonally wrap around the fig, starting from the top. Tuck underneath at the ends. Repeat until all figs are wrapped. (Secure with toothpicks if necessary.) Place wrapped figs on prepared baking sheet, evenly spaced.
• In a small bowl, combine honey and pumpkin pie spice. Drizzle honey evenly over each fig.
• Place in the oven on the top rack and roast for 8 to 10 minutes. Remove and serve immediately.

BACON-WRAPPED FIGS

Steps:

• Rinse the figs clean and pat them dry. Trim off any excess stem from them and set them aside.*
• Cut each piece of bacon in half lengthwise so you have long, skinny strips of bacon to work with. If you want to use less bacon per fig, cut them in half crosswise as well.
• Wrap each fig with a strip of bacon. The bacon should wrap around several times; have it overlap as little as possible. This method will help the bacon stay on without the help of toothpicks. If you want to use shorter bacon strips, you may need to use a toothpick to secure the bacon in place; once the bacon is cooked, it should hold in place on its own so you can remove the toothpicks as it cooks or before serving.
• You can now cook them one of two ways, on the stove or under a broiler:​ ​​ On the Stove : Heat a large frying pan over medium-high heat. Set the bacon-wrapped figs in the pan and cook, turning as each side browns and crisps up, until all sides of the bacon are done to your liking. Remove the figs, setting them on several layers of paper towels to blot off any excess fat before serving them piping hot.​​ Under a Broiler : Heat a broiler. Set the figs on a baking sheet. Turn the figs as needed to brown and crisp the bacon on all sides. As above, transfer the figs to several layers of paper towels to blot off any excess fat before serving them piping hot. *If you want to gild the lily, cut a vertical slit in the sides of the figs before wrapping them and insert a peeled almond or a nub of blue cheese or a bit of goat cheese in the center, then proceed with Step #3.

FIGS WRAPPED IN BACON

Steps:

• Heat toaster oven to broil and line the toaster oven tray with foil.
• Wrap each fig in a strip of bacon, trimming the bacon as necessary, and secure with a toothpick. Season with salt and pepper and place on the toaster oven tray.
• Bake for about 8 to 10 minutes until the bacon is crisp and the figs are tender.

BACON-WRAPPED FIGS

Steps:

• Preheat oven to 375°. Cut a slit lengthwise down the center of each fig; fill each with a walnut half., In a large skillet, cook bacon over medium heat until partially cooked but not crisp. Drain on paper towels., Place cheese in a shallow bowl. Dip 1 side of bacon in cheese. Wrap each bacon strip around a stuffed fig, cheese side out; secure with a toothpick. Place on an ungreased 15x10x1-in. baking pan., Bake until bacon is crisp, 12-15 minutes, turning once.

FIGS WITH BACON AND CHILE

Steps:

• Cook bacon pieces in a large nonstick skillet over medium-low, stirring often, until brown and crisp, 8-10 minutes. Using a slotted spoon, transfer bacon to a small bowl.
• Pour off all but 2 Tbsp. fat from skillet; save for another use. Add maple syrup to skillet, swirling to combine, and heat over medium-high. Arrange figs in skillet in a single layer, cut side down. Cook, swirling liquid occasionally, until figs are slightly softened and caramelized, about 5 minutes.
• Arrange figs cut side up on a platter and press pieces of bacon onto the surface of each fig.
• Set the skillet over medium heat, add vinegar, and stir into juices. Bring to a simmer and cook, stirring constantly, until syrupy, about 1 minute. Drizzle syrup over figs, then sprinkle with red pepper.

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.

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.