Stuffed Figs Recipes

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FIGS STUFFED WITH GOAT CHEESE



Figs Stuffed With Goat Cheese image

Here's a super-simple appetizer. Fresh figs are halved and stuffed with any creamy, flavorful cheese. A good blue works, but creamy goat cheese, drizzled with balsamic vinegar, is even more crowd-pleasing.

Provided by Mark Bittman

Categories     easy, finger foods, appetizer

Time 15m

Yield 12 servings

Number Of Ingredients 3

2 ounces, approximately, of soft, fresh goat cheese
1 tablespoon good balsamic vinegar
12 fresh figs, washed and drained

Steps:

  • Use your fingers to roll the goat cheese into 24 1/2 teaspoon-sized balls.
  • Cut figs in half. Press a cheese ball into the center of each fig. Plate them and drizzle with vinegar. Serve within an hour.

Nutrition Facts : @context http, Calories 52, UnsaturatedFat 0 grams, Carbohydrate 10 grams, Fat 1 gram, Fiber 1 gram, Protein 1 gram, SaturatedFat 1 gram, Sodium 23 milligrams, Sugar 9 grams

PROSCIUTTO WRAPPED FIGS



Prosciutto Wrapped Figs image

Provided by Sandra Lee

Categories     appetizer

Time 30m

Yield 8 servings

Number Of Ingredients 5

4 large whole figs (or 16 small mission figs), quartered
Goat cheese
1 (3-ounce) package prosciutto
3 tablespoons honey
1/4 teaspoon pumpkin pie spice

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.

DRUNKEN STUFFED FIGS



Drunken Stuffed Figs image

This has been a hit at many dinner parties. Figs are stuffed with a creamy, rich mascarpone cheese and cognac mixture, then rolled in toasted hazelnuts. Garnish with whole hazelnuts and mint leaves when serving. If an injector is unavailable, marinate the figs in 1/2 cup cognac for approximately 30 minutes.

Provided by Mary Williams

Categories     Appetizers and Snacks     Fruit

Time 45m

Yield 12

Number Of Ingredients 6

24 fresh figs
1 cup cognac
1 cup mascarpone cheese
½ cup confectioners' sugar
1 ½ cups toasted hazelnuts
2 tablespoons chopped fresh mint leaves

Steps:

  • Using a marinade injector baster, inject figs with about 1 tablespoon cognac, dividing the amount equally amongst the figs. Chill in the refrigerator while preparing remaining ingredients.
  • In a medium bowl, blend remaining cognac, mascarpone cheese and 3/4 of the confectioners' sugar. Chill in the refrigerator while preparing remaining ingredients.
  • In a blender or food processor, mix toasted hazelnuts, mint leaves and remaining confectioner' sugar. Place the mixture in a medium bowl.
  • Remove stems from figs, and cut in half lengthwise. Fill halves with equal portions of the cognac and mascarpone cheese mixture. Roll in the hazelnut mixture. Arrange on a medium serving platter, cheese side up, and chill in the refrigerator until serving.

Nutrition Facts : Calories 335.5 calories, Carbohydrate 27.2 g, Cholesterol 23.3 mg, Fat 19.2 g, Fiber 4.5 g, Protein 4.6 g, SaturatedFat 5.5 g, Sodium 11.2 mg, Sugar 22.1 g

STUFFED FIGS



Stuffed Figs image

The Stuffed Figs recipe out of our category Nut! EatSmarter has over 80,000 healthy & delicious recipes online. Try them out!

Provided by EAT SMARTER

Categories     Brunch, Snack, Appetizer, Dessert

Time 10m

Yield 2

Number Of Ingredients 5

4 ripe Figs
1 tsp ground Hazelnuts
4 ozs Cream cheese (0.2% fat)
0.5 lemon
black peppers

Steps:

  • Rinse figs and pat dry. Cut off top of each and carefully scoop out the flesh with a teaspoon without tearing the skin.
  • Mash fig flesh with a fork. Stir in ground nuts and loosely fold in cream cheese.
  • Squeeze lemon half. Season the filling with about 1 teaspoon of lemon juice and a little pepper.
  • Divide filling among fig shells and replace tops, at an angle. Sprinkle with freshly ground pepper and serve.

Nutrition Facts : Calories 100 kcal, Fat 1 g, SaturatedFat 0.2 g, Protein 8 g, Carbohydrate 14 g, Sugar 0 g, Cholesterol 2 mg

STUFFED FRESH FIGS



Stuffed Fresh Figs image

This recipe was inspired by a recipe I heard about from a friend. It sounded good and I had to try it out for myself. Fresh figs are loaded on the tree, so this was part of my dinner last night.

Provided by Melanie B

Categories     Fruit Appetizers

Time 30m

Number Of Ingredients 4

12 figs, fresh
1/4 c blue cheese
12 almonds
6 slice bacon

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.

BACON WRAPPED STUFFED FIGS



Bacon Wrapped Stuffed Figs image

Crispy, salty, creamy and sweet all in one bite. The savory tastes and textures of these bacon wrapped stuffed figs are a delight to the tastebuds.

Provided by Pat Nyswonger

Categories     Appetizers

Time 25m

Number Of Ingredients 6

16 slices thin-cut bacon
8 firm, ripe fresh figs, halved lengthwise
2 tablespoons fresh thyme leaves or 16 small sprigs
6 ounces creamy blue cheese, cut into small cubes
1/3 cup honey, warmed in microwave
Flaky salt, such as Maldon, for sprinkling

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

Nutrition Facts : Calories 120 calories, Carbohydrate 8.7 grams carbohydrates, Cholesterol 23 milligrams cholesterol, Fat 7.1 grams fat, Fiber .4 grams fiber, Protein 7.4 grams protein, SaturatedFat 3.5 grams saturated fat, ServingSize 1 appetizer, Sodium 389 grams sodium, Sugar 6.9 grams sugar

DOUBLE-NUT STUFFED FIGS



Double-Nut Stuffed Figs image

We have a family member that has diabetes, so dessert can get tricky. These sweet, nutritious stuffed figs keep us all happy. -Bob Bailey, Columbus, Ohio

Provided by Taste of Home

Categories     Appetizers     Desserts

Time 50m

Yield 3 dozen.

Number Of Ingredients 9

36 dried Calimyrna figs
2/3 cup finely chopped pecans
2/3 cup finely chopped walnuts
7 tablespoons agave nectar, divided
3 tablespoons baking cocoa
1/4 teaspoon ground cinnamon
1/8 teaspoon ground cloves
1/2 cup pomegranate juice
4-1/2 teaspoons lemon juice

Steps:

  • Preheat oven to 350°. Remove stems from figs. Cut an "X" in the top of each fig, about two-thirds of the way down., In a small bowl, combine pecans, walnuts, 3 tablespoons agave nectar, cocoa, cinnamon and cloves; spoon into figs. Arrange in a 13x9-in. baking dish coated with cooking spray., In a small bowl, mix pomegranate juice, lemon juice and remaining agave nectar; drizzle over figs. Bake, covered, 20 minutes. Bake, uncovered, 8-10 minutes longer or until heated through, basting occasionally with cooking liquid.

Nutrition Facts : Calories 98 calories, Fat 3g fat (0 saturated fat), Cholesterol 0 cholesterol, Sodium 3mg sodium, Carbohydrate 17g carbohydrate (13g sugars, Fiber 3g fiber), Protein 1g protein. Diabetic Exchanges

PROSCIUTTO WRAPPED STUFFED SUMMER FIGS



Prosciutto Wrapped Stuffed Summer Figs image

Fresh figs are stuffed with goat cheese and then wrapped in prosciutto before being baked in this easy summer recipe.

Provided by Deborah Mele

Categories     Antipasti

Time 13m

Number Of Ingredients 4

8 Medium to Large Size Figs
8 Tablespoons Soft Goat Cheese or Gorgonzola Cheese
8 Thin Slices Prosciutto
Aged Balsamic Vinegar

Steps:

  • Preheat oven to 425 degrees F.
  • Cut a cross in the top of each of the figs and open slightly.
  • Push a tablespoon of the cheese into the fig, then wrap securely in the slice of prosciutto and secure with toothpicks.
  • Place the figs on a baking sheet, and bake for 8 to 10 minutes or until the cheese begins to melt.
  • Serve on a plater with a drizzle of the aged balsamic vinegar on top.

Nutrition Facts : Calories 223 calories, Carbohydrate 3 grams carbohydrates, Cholesterol 58 milligrams cholesterol, Fat 13 grams fat, Fiber 0 grams fiber, Protein 23 grams protein, SaturatedFat 7 grams saturated fat, ServingSize 2 pieces, Sodium 1740 grams sodium, Sugar 3 grams sugar, TransFat 0 grams trans fat, UnsaturatedFat 5 grams unsaturated fat

STUFFED FRESH FIGS



Stuffed Fresh Figs image

Make and share this Stuffed Fresh Figs recipe from Food.com.

Provided by scarley

Categories     Fruit

Time 20m

Yield 18 figs, 6 serving(s)

Number Of Ingredients 4

19 fresh ripe small figs, about 1 . 25 lbs
1/4 cup honey
1/2 cup part-skim ricotta cheese
1/4 cup natural almonds, toasted and chopped

Steps:

  • Mash the ripest fig on a plate with the honey, using a fork; set aside.
  • Trim stems from remaining figs with a sharp knife, then cut a deep "X" in the top of each, making sure not to cut all the way through to the bottom. Gently spread each fig apart with your fingertips to make "petals."
  • Combine ricotta cheese and almonds in a small bowl. Press mashed fig mixture through a sieve into a cup with the back of a spoon.
  • To serve, spoon ricotta mixture into figs. Arrange on a platter and drizzle with fig honey.

DOLCELATTE-STUFFED FIGS



Dolcelatte-stuffed figs image

Simple yet impressive stuffed figs make lovely canapés and only take 15 minutes to make

Provided by Good Food team

Categories     Canapes

Time 15m

Yield Makes 16

Number Of Ingredients 4

16 soft, dried figs
8 tsp dolcelatte cheese
8 slices prosciutto
small handful chopped parsley

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.

Nutrition Facts : Calories 53 calories, Fat 3 grams fat, SaturatedFat 2 grams saturated fat, Carbohydrate 3 grams carbohydrates, Sugar 3 grams sugar, Protein 3 grams protein, Sodium 0.46 milligram of sodium

STUFFED FIGS WITH GOAT CHEESE



Stuffed Figs with Goat Cheese image

Recipe for fresh figs stuffed with goat cheese, roasted and topped with date honey. Simple and scrumptious appetizer, all natural finger food.

Provided by Tori Avey

Categories     Appetizer

Time 20m

Number Of Ingredients 5

12 fresh figs
4 oz soft goat cheese (for vegetarian use cheese with a vegetarian rennet)
1 tsp extra virgin olive oil
Salt and freshly ground black pepper
1/4 cup date syrup ((you may substitute honey))

Steps:

  • Purchase or make a batch of date syrup, also known as date honey or silan, in advance of this recipe for best flavor. Alternatively you may substitute regular honey.Preheat oven to broil. Trim off stems of figs and cut an "X" in the top of each fig 1/3 way through. Place the figs on a greased, parchment or silpat-lined sheet tray. If they are a little wobbly, you can shave a bit off the bottoms of the figs so they stand upright.
  • Place goat cheese in a plastic or piping bag and massage with warm hands until softened. Cut a tip off one of the bottom corners of the bag and pipe the cheese into each fig, dividing your 4 oz. cheese evenly between the 12 figs.
  • Lightly brush the figs with olive oil and sprinkle with a little salt and a generous amount of freshly cracked black pepper.
  • Broil the figs for about 4 minutes or until you can see little brown bits on the goat cheese. Date honey or regular honey should be gently warmed in a small saucepan at this point, it should be easily pourable and warm but not hot.
  • Remove figs from oven and drizzle with warm date honey.
  • Serve warm or at room temperature.

Nutrition Facts : Calories 83 kcal, Carbohydrate 14 g, Protein 2 g, Fat 2 g, SaturatedFat 1 g, Cholesterol 4 mg, Sodium 35 mg, Fiber 1 g, Sugar 12 g, ServingSize 1 serving

BACON-WRAPPED STUFFED FIGS



Bacon-Wrapped Stuffed Figs image

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

24 dried figs (about 10 ounces)
3 ounces fresh goat cheese, at room temperature
1 tablespoon prepared pesto
1 tablespoon fresh lemon juice, plus 1 teaspoon lemon zest
Kosher salt and freshly ground black pepper
12 slices bacon, halved crosswise

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.

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