If there are figs in your fridge or on your tree, do I have a recipe for you: cheesy bacon fig bombs. Simple, salty, sweet, savory and delicious, figs stuffed with goat cheese wrapped in bacon is about as good as a recipe gets. Three ingredients, minimal prep time, and an explosion of textures and flavors.
A delicious mess featuring my homegrown figs
A Fig Tree Grew on Vashon
As we leftthe ferry dock, lumbering up the steep hill of the island’s spine, someone was quick to point out that yes, I had already pointed out the loaded fig tree on the westside, Monday, Wednesday, Thursday and now Friday. (I must have missed the bus on Tuesday.) He followed up with one more admonishment: my remarks were repeated round trip in frequency.
While some may project such observations as prattle, fig lovers will understand my obsession at seeing an ignored harvest-ready fig tree branches buckling under the weight of perfectly ripe golden figs (either White Genoa or Peter’s Honey, I believe). To add insult to injury, it was the only fig tree on Vashon ignored by the crows.
As the lone tree (and fellow bus riders) mocked me, I found solace in the fact that I had three homegrown figs (1 Violetta, 2 Negronne) chilling out in my fridge; and I knew just what to do with them. I must thank my friends John and Beth for introducing me to this perfect culinary trinity last year at a cookout.
Recipe: Cheesy Bacon Fig Bombs
Figs stuffed with goat cheese wrapped in bacon
- chevre (goat cheese)
1. Split fresh ripe figs.
2. Make a small ball of goat cheese and gently mush (yes, mush) it in the soft center of the fig.
3. Wrap the fig and cheese with bacon or lay a small strip over the top like a blanket.
4. Place the cheesy little fig bombs in broiler safe pan.
5. Broil and turn as bacon browns (if fully bacon wrapped), no need to turn if just half slices of bacon.
6. Remove when bacon is browned and cheese is gooey and figs warmed.
7. Let cool a bit, and eat with fingers.
8. Chew slowly, savor, swoon and say, “pass me another.”
A note about prosciutto: I love prosciutto but I wouldn’t substitute the bacon with it, broiling dries it out like shards of jerky and ruins it in my opinion. If you want to use it, only broil the fig and cheese and then wrap with room temperature prosciutto once out of the oven.