Bacon Wrapped Figs Stuffed With Blue Cheese Recipes

PROSCIUTTO WRAPPED FIGS

Steps:

• Preheat oven to 400 degrees F. Line a baking sheet with parchment paper; set aside.
• Cut a small hole in the center of the flesh of each fig. Fill each hole with 1/4 teaspoon of goat cheese.
• Take a prosciutto slice and tear in half. Use 1 half to diagonally wrap around the fig, starting from the top. Tuck underneath at the ends. Repeat until all figs are wrapped. (Secure with toothpicks if necessary.) Place wrapped figs on prepared baking sheet, evenly spaced.
• In a small bowl, combine honey and pumpkin pie spice. Drizzle honey evenly over each fig.
• Place in the oven on the top rack and roast for 8 to 10 minutes. Remove and serve immediately.

BACON WRAPPED STUFFED FIGS

Steps:

• Preheat the broiler and set oven rack in top position. Place parchment paper or aluminum foil on a rimmed baking sheet. Set a wire rack over the baking sheet.
• Add the bacon slices to a large skillet set over medium heat. Fry the bacon just until the fat has been released and the bacon is partially cooked. Do not fry crisp, the bacon should be flexible. Transfer the bacon to a paper towel-lined plate to drain and cool.
• Using a small appetizer spoon or the tip of a paring knife, push aside the pulp in the center of each halved fig to create a small hollow area. Drop a few thyme leaves or a thyme sprig into each hollowed fig half and place a piece of blue cheese on top. Press the cheese down slightly into the fig.
• Wrap a strip of bacon around each filled fig half. Secure with toothpicks and trim off the excess bacon. Place on the wire rack of the prepared baking sheet.
• Brush the warm honey over the top of each bacon-wrapped fig. Broil until the bacon gets crisp and brown, about 4 minutes. Sprinkle lightly with coarse sea salt and serve warm or room temperature

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.

BACON-WRAPPED FIGS

Steps:

• Set oven rack in the lower third of the oven and preheat the oven's broiler. Line a shallow baking pan with aluminum foil.
• Spread a thin layer of mascarpone cheese over each fig half. Press 2 to 3 pistachio nuts into the mascarpone cheese. Wrap 1 slice bacon around the fig half and secure with a toothpick. Repeat with remaining figs, mascarpone cheese, pistachio nuts, and bacon.
• Arrange wrapped figs on the prepared baking sheet.
• Broil in the preheated oven until heated through, 3 to 5 minutes. Drizzle honey on top.

CANDIED BACON-WRAPPED FIGS

Steps:

• Preheat oven to 375°. Cut bacon strips in half crosswise. In a large skillet, cook bacon over medium heat until partially cooked but not crisp. Remove to paper towels to drain., Cut a lengthwise slit down the center of each fig; fill with 1/2 teaspoon cream cheese. In a small bowl, mix brown sugar, chile blend powder and cinnamon. Dip one side of each bacon piece in brown sugar mixture; wrap each fig with a bacon piece, sugar side out. Secure with a toothpick., Transfer to a greased 15x10x1-in. baking pan. Bake 12-15 minutes or until bacon is crisp.

GOAT CHEESE-STUFFED FIGS WRAPPED IN BACON

Steps:

• Preheat broiler.
• Cook bacon in a large heavy skillet over medium heat, turning occasionally, until most of the fat is rendered but bacon is still pliable, about 10 minute You do not want crispy bacon!
• Transfer the bacon to a paper towel to drain.
• Remove 1 scoop of flesh from each of the fig halves with the small end of a melon-baller, set aside for another use. (Makes great ice cream or just bite sized snacks).
• Scoop out a piece of the goat cheese with the same meon-baller and fill in the hole in each fig half with the cheese scoop.
• Stir together brown sugar, cumin, and salt in a small bowl.
• Rub the mixture onto 1 side of each bacon slice, and cut each bacon slice in half to have 16 slices of bacon.
• Wrap 1 of the half strips of bacon around 1 of the fig halves, leaving the sugar/spice side out, and secure with a toothpick.
• Broil the figs, cut side up, on the rack of a broiler pan about 3 inches from the heat, until bacon is browned - about 2 minute.
• Cool slightly and then discard toothpicks.
• Serve warm.

BACON WRAPPED DATES STUFFED WITH BLUE CHEESE

Steps:

• Preheat the oven to 375 degrees F (190 degrees C).
• Slice dates in half, and open them up. Pinch off pieces of blue cheese, and place them into the center of the dates. Close the halves of the dates, and wrap a half-slice of bacon around the outside. Secure each one with a toothpick. Arrange in a baking dish or on a baking sheet with sides to catch any grease.
• Bake for 30 to 40 minutes in the preheated oven, or until the bacon is crisp. Turn dates over after the first 20 minutes for even cooking.

BACON-WRAPPED FIGS

Steps:

• Preheat oven to 375°. Cut a slit lengthwise down the center of each fig; fill each with a walnut half., In a large skillet, cook bacon over medium heat until partially cooked but not crisp. Drain on paper towels., Place cheese in a shallow bowl. Dip 1 side of bacon in cheese. Wrap each bacon strip around a stuffed fig, cheese side out; secure with a toothpick. Place on an ungreased 15x10x1-in. baking pan., Bake until bacon is crisp, 12-15 minutes, turning once.

BLUE CHEESE BACON WRAPPED FIGS APPETIZER

Steps:

• Remove stems from figs and slice cross-wise top down making a almost quartered but still in tact tear drop shape. (leave the bottom part together and cut open the top)
• In a bowl, mix blue cheese, hot sauce, salt, pepper, and heavy cream to create a soft and combined pasty consistency. Don't over-mix. It should still have body and resemble blue cheese crumbles but hold together.
• Fill each fig with filling.
• Wrap each fig with one bacon slice.
• Bake in a 350* oven for 20 minutes. Or until bacon is crisp and cheese is melted.
• Let sit after baking for a few minutes before serving.

BACON WRAPPED STUFFED FIGS

Steps:

• Preheat oven to 375 degrees F.
• Fill a medium sauce pan with water. Bring to a boil.
• Add dry figs to saucepan. Remove from heat and let figs sit for 5-10 minutes. Until they are plump.
• Remove figs from water and place on a paper towel lined plate. Pat dry.
• In a small bowl, add goat cheese, rosemary, thyme, sage and garlic powder. Using a fork mix everything together.
• Snip the stems of the figs and cut a slit in the figs (enough to stuff it with cheese) about a 1/2″.
• Stuff each fig with the goat cheese mixture then wrap with pre-sliced bacon and secure with a toothpick in them. Place wrapped figs on parchment paper lined baking sheet seam side down.
• Repeat process until on figs are stuffed and wrapped.
• Bake for 15-20 minutes or until bacon is crispy.

BACON-WRAPPED FIGS STUFFED WITH BLUE CHEESE

Steps:

• Preheat oven to 400°; line a baking sheet with foil.
• Lay bacon on the baking sheet and bake for 5-7 minutes, until the bacon has rendered some fat but is still pliable; drain on paper towels.
• Cut each strip of bacon in half and lay it on a cutting board.
• Slit the figs lengthwise, making a small pocket.
• Push about 1 teaspoon of the crumbled cheese into the pocket and close the slit.
• Place the fig on the bacon and roll the bacon around the fig, securing with a toothpick.
• Repeat with the remaining bacon, figs, and cheese.
• Transfer figs to a 9 x 13 inch baking dish, placing them about ½ inch apart.
• Bake in 400° oven for 10 minutes, or until bacon is crisp; remove from baking dish and serve hot or warm.
• **Make Ahead or OAMC: after step 8, Cover and refrigerate for up to 3 days or freeze for up to 1 month.
• Defrost the figs in the refrigerator overnight, if necessary.
• Preheat oven to 400°; let figs come to room temperature for about 20 minutes.
• Bake for 10 minutes, or until bacon is crisp; remove from baking dish and serve hot or warm.

BACON-WRAPPED FIGS WITH BLUE CHEESE AND BOURBON RECIPE

Steps:

• Preheat the broiler and set oven rack in top position. Line a rimmed baking sheet with aluminum foil.
• In a large skillet over medium heat, cook bacon until most of the fat has rendered but the bacon is still pliable. Transfer the bacon to a paper towel-lined plate to absorb excess grease. Set aside.
• Using a melon baller or small spoon, scoop out the center of each halved fig. Fill each hollowed fig half with blue cheese.
• Wrap a half-strip of bacon around each filled fig half and secure with toothpicks. Place, cut side up, on the prepared baking sheet.
• In a medium saucepan, cook bourbon over medium heat until reduced by half. Whisk in the butter and brown sugar until butter is melted and brown sugar is dissolved. Continue to cook, whisking occasionally, until sauce is thick enough to coat the back of a spoon.
• Using a pastry brush, brush bourbon glaze all over the top side of each bacon-wrapped fig. Broil until the bacon has browned, about 4 minutes. Sprinkle lightly with coarse sea salt, if desired, and serve warm.

BACON-WRAPPED FIGS

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.

BACON-WRAPPED, STUFFED, GRILLED FIGS

Steps:

• Use fresh Mission figs, the deep purple kind that are soft and ripe. Cut the figs in half.
• Into the center of the cut side of each fig, place a small scoop of goat cheese, about a tablespoon-full, depending on the size of your figs. Take some bacon strips and precook them in a pan until the fat turns transparent and they are about halfway done. It's important to precook the bacon, because it takes longer to cook through than the figs and cheese. You are just using the grill to sizzle up and finish the bacon. Cut the precooked bacon slices in half. Wrap the fig half with the bacon slice and secure with a toothpick.
• Set up two-zone fire. Grill the bacon-wrapped figs on the hot side of the grill. Watch them closely - the precooked bacon and the skin of the figs can burn very quickly if left unattended. Let the bacon sizzle up and cook further, then move to the cooler side to finish up. Remove when the cheese has melted, the bacon is crispy, and the fig is soft and tender.