BACON-WRAPPED FIGS
Make crowd-pleasing bacon-wrapped figs to serve as an irresistible appetizer with this super simple recipe.
Provided by Molly Watson
Categories Appetizer
Time 20m
Yield 6
Number Of Ingredients 2
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.
Nutrition Facts : Calories 78 kcal, Carbohydrate 7 g, Cholesterol 11 mg, Fiber 1 g, Protein 4 g, SaturatedFat 1 g, Sodium 194 mg, Sugar 5 g, Fat 4 g, ServingSize 6 servings, UnsaturatedFat 0 g
BACON-WRAPPED STUFFED FIGS
Our version of the retro hors d'oeuvre rumaki - bacon-wrapped water chestnuts and chicken liver - substitutes figs, goat cheese and pesto for a fruity, tangy twist. Consider it rumaki 2.0.
Provided by Food Network Kitchen
Categories appetizer
Time 15m
Yield 8 servings
Number Of Ingredients 6
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.
SHEET PAN ROASTED VEGETABLES
Succulent roasted vegetables with a sweet and smoky, herby taste. Good for a main course with noodles or rice, or as a side dish.
Provided by JRCROSBY31
Categories Side Dish Vegetables Tomatoes
Time 2h
Yield 24
Number Of Ingredients 16
Steps:
- In a large bowl mix the zucchini, eggplant, carrots, tomatoes, onions and peppers with the oil, rosemary, thyme, bay leaves, oregano, garlic, lemon juice, lemon zest, salt and pepper. Cover and chill for at least 2 hours, and preferably overnight.
- Preheat oven to 400 degrees F (200 degrees C).
- On a large roasting pan, roast the vegetables, uncovered, for 20 minutes, or until the tomatoes have split and the edges of some of the vegetables are starting to crisp. Remove from the oven and stir before returning to the oven for another 20 minutes. At this time reduce heat to 200 degrees F (95 degrees C) and continue cooking until vegetables are tender, turning every 20 minutes.
Nutrition Facts : Calories 71.9 calories, Carbohydrate 7.3 g, Fat 4.7 g, Fiber 2.3 g, Protein 1.5 g, SaturatedFat 0.7 g, Sodium 11.1 mg, Sugar 3.6 g
ROASTED VEGGIES, BACON, AND PAN-FRIED FIGS RECIPE - (4.3/5)
Provided by erinstargirl
Number Of Ingredients 7
Steps:
- Preheat oven to 400° F and line a sheet pan with parchment paper or a silicone mat. Arrange the vegetables in this order: sweet potato, zucchini, beets so that the zucchini doesn't burn. Sprinkle with sea salt. Roast the vegetables 12-15 minutes, carefully flip each section with a spatula and return to the oven. Continue roasting another 12-15 minutes. * Usually my nose tells me when the sweet potatoes are done! Roast the bacon for about 20-25 minutes and remove it from the oven. Once the vegetables are golden in color, give them a final toss, mixing them all together. About five minutes before the time is up, bring 1 TB of rendered bacon fat to medium heat in a cast iron skillet. Add the fig slices and let them heat through caramelize, stirring occasionally. Just for a few minutes. Remove from heat and remove vegetables and bacon from the oven. Divide the vegetables evenly among four plates, wrap bacon slices around the base of each pile of vegetables, and add the fig slices. Serve with a cuppa bone broth and some garlic wilted greens for a balanced breakfast!
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