Fig in a blanket: sweet, savory, earthy, and easy to make
As a blogging goes, I try not to repeat myself. (If only I could apply this to real life.) While no one likes reruns, remakes are another story. So if you’ll indulge me, I’d like to request a mulligan, a recipe do-over.
I first wrote about my Cheesy Fig Bombs in 2008. With a new crop of figs before me and some experience behind me, the recipe deserves a re-visit and surely some better photography.
Homegrown figs: Negronne (Violette du Bordeaux) Fig and Dessert King Fig
RECIPE: Figs in a Blanket
Figs stuffed with goat cheese, wrapped in bacon
- Fresh figs
- goat cheese, chevre
- thin-sliced bacon
- Trim fig’s stem (remove any woody part)
- Slice fig in half
- Place a dollop of goat cheese on sliced side of fig
- Gently press cheese into fig
- Place figs on baking sheet or ovenproof pan
- Cut a bacon strip in half.
- Place bacon over cheese and fig.
- Trim bacon so it overhangs fig.
- Bacon shrinks, so it should touch cooking surface, like an oversized blanket.
- Set oven to broil setting.
- Place figs two rack levels below broiler.
- You want a slow broil
- Broil about 10 minutes, keep an eye on them throughout.
- Bacon will shrink, crisp up a bit, and encapsulate the fig.
- Goat cheese will melt and the fig will carmelize a bit.
- Remove when bacon is half chewy, half crispy. (See first photo.)
- Let cool to touch before eating
- Devour at will.
As you can see from the response above, this recipe is a crowd pleaser–disappearing within minutes of leaving the oven.
Related: Fig trees I grow, photos and updates
- Bayernfeige Violetta Fig
- Dessert King Fig
- Negronne (a.k.a.Violette du Bordeaux) Fig
- Peter’s Honey Fig
- How to tell when a fig is ripe.