Double Nut Stuffed Figs Recipes

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.

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:

• 1. Wash and trim the stems from your figs. Cut an X in the top of each one.
• 2. Insert an almond (or any other nut you prefer) and a pinch of blue cheese.
• 3. Wrap each fig with a partially cooked 1/2 slice of bacon and secure with a tooth pick.
• 4. Bake for 10 minutes at 350, then broil For 3-5 minutes.