If you see fresh figs at your local grocer, snatch them up, because the fresh one’s don’t come around too often! Typically, the first of the fig season shows up in early to mid-June and only lasts a couple of weeks. Otherwise, you’ll have to wait until late summer to early fall to enjoy these succulent, yet delicate fruit.
Figs are high in fiber and a good source of several essential minerals, including magnesium, manganese, calcium, copper, and potassium, as well as vitamins, principally K and B6. Figs contain powerful antioxidants that neutralize free radicals in your body and fight disease.
The sweetness of the figs pairs perfectly with the richness of both goat and blue cheese, and the crisp bacon provides the icing on the cake! Enjoy these hors d’oeuvre treats on a hot summer night with a crisp glass of pinot grigio or French chardonnay.
Ingredients Serves 2
- 6 fresh figs
- 1 tablespoon fresh goat cheese (divided and rolled into three equal balls)
- 1 tablespoon blue cheese (divided and rolled into three equal balls)
- 3 slices of all-natural bacon
Preparation
- Preheat oven to 350 degrees.
- Sliced the back in half, and trim off excess fat so you have strips of approximately ½ inch x 3 inch.
- Bake the bacon just enough to render some of the fat (do not allow the bacon to crisp up, as you need it to remain pliable).
- Remove the bacon and allow to cool.
- Slice the figs in half.
- Place 1 ball of cheese in each fig (you’ll end up with 3 stuffed with goat cheese, and 3 stuffed with blue cheese).
- Wrap the bacon around the stuffed fig and place a toothpick completely through to hold the bacon in place.
- Place the stuffed figs on a cookie tray and bake for an additional 7 minutes at 350 degrees.
- Remove the figs, and drizzle very lightly with virgin olive oil and a pinch of coarse sea salt.
- Enjoy immediately.
Nutrition Facts
| Calories | 164 |
| Total Fat | 7g |
| Carbohydrates | 15g |
| Protein | 5g |
Photographer: Carmen Troesser
