Stuffed Dried Figs 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.

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.

FIGS STUFFED WITH ALMONDS AND CHIPS

Steps:

• Preheat your oven to 350 degrees F (175 degrees C).
• Cut each fig in half. (If you cannot find fresh figs and would like to use dried figs, cut a little opening in the top of the fig and make a pocket for the stuffing.)
• In a small mixing bowl, combine chocolate chips, almonds, and wine. Spoon about 2 teaspoons of the stuffing mixture into each fig half.
• Bake on a cookie sheet for 10 minutes.

STUFFED DRIED FIGS

Steps:

• Wash figs and allow to dry out for 2 days at room temperature.
• Preheat the oven to 325 degrees F.
• In a medium bowl, combine the walnuts, cinnamon, cloves, nutmeg, and ginger.
• Make a slash in the bottom of each fig and fill them with the walnut mixture, then press them closed.
• Place the figs cut side down on a baking sheet and bake for 30 minutes, or until golden.
• Let cool completely before serving.
• Store in an airtight container for up to 6 months.

STUFFED AND WRAPPED FIGS

Steps:

• Slice the figs lengthwise (stem-to-flower end), about halfway through, making a little pocket.
• Place 1 split fig onto each piece of prosciutto. Fill the center of the figs with pieces of ricotta salata.
• Wrap the figs with the prosciutto, making a decorative flower.
• Place the wrapped figs on a platter covered with salad greens

DOUBLE-NUT STUFFED FIGS

Steps:

• Preheat oven to 350°. Remove stems from figs. Cut an "X" in the top of each fig, about two-thirds of the way down., In a small bowl, combine pecans, walnuts, 3 tablespoons agave nectar, cocoa, cinnamon and cloves; spoon into figs. Arrange in a 13x9-in. baking dish coated with cooking spray., In a small bowl, mix pomegranate juice, lemon juice and remaining agave nectar; drizzle over figs. Bake, covered, 20 minutes. Bake, uncovered, 8-10 minutes longer or until heated through, basting occasionally with cooking liquid.

SAVORY STUFFED FIGS

Steps:

• Cut bacon strips in half widthwise. In a large skillet, cook bacon over medium heat until partially cooked but not crisp. Remove to paper towels to drain; keep warm., Cut a lengthwise slit down the center of each fig; fill with a pecan half. Wrap each with a piece of bacon., Grill, covered, over medium heat or broil 4 in. from the heat for 5-8 minutes or until bacon is crisp, turning once.

DOLCELATTE-STUFFED FIGS

Steps:

• Remove the hard core from the dried figs. Cut a pocket in each with the point of a knife, then stuff each pocket with ½ tsp dolcelatte cheese.
• Cut the prosciutto in half lengthways, then wrap up each stuffed fig into a little parcel. Serve scattered with a small handful chopped parsley if you have it.

STUFFED FRESH FIGS

Steps:

• Mash the ripest fig on a plate with the honey, using a fork; set aside.
• Trim stems from remaining figs with a sharp knife, then cut a deep "X" in the top of each, making sure not to cut all the way through to the bottom. Gently spread each fig apart with your fingertips to make "petals."
• Combine ricotta cheese and almonds in a small bowl. Press mashed fig mixture through a sieve into a cup with the back of a spoon.
• To serve, spoon ricotta mixture into figs. Arrange on a platter and drizzle with fig honey.