Welcome to 2018 Fig Week! As you can see, the fig-monkeys strike again! We’ve got a basket full of figs and a week of posting fig recipes for this fabulous bumper-crop.
Our first recipe is a quickie but a goodie: Gorgonzola figs wrapped in bacon. We’re thinking, we have you at “Hello!” with the recipe title.
Figs, please meet your new friends: Gorgonzola, rosemary, and bacon. We have a feeling you’ll all get along just fine.
Divet the figs for the proper introduction of cheese. Insert cheese to your heart’s content. some make think just a hint is perfect, others may find a lot is not quite enough.
The bacon is critical because it seals in the cheese. No matter how much or how little you use, you don’t want it spilling out. If you like a leaner snack, may we also recommend prosciutto slices? This also works best for you impatient types who began mouthwatering at aforementioned “Hello.” Proscuitto crisps nicely and quickly, plus you get to double-wrap it.
Cut the rosemary sprigs on the bias so that they make a nice sharp skewer. Strip the lower leaves from each rosemary spring by running your fingers down toward the cut end.
Once the figs are stuffed, wrap in them in bacon and secure each slice with the skewer.
We baked right on in the toaster oven, on the “hole-y” tray, so that the bacon fat would drip down through the holes. 450°F will do it, for about 15 minutes until the bacon cooks all the way through.
Messy to eat? Guaranteed! Serve on a plate with a fork and knife, or place in a nest of arugula as a dressed-up salad. Look for our cooking class Cocktails 3: Summer Infusions at a Hipcooks Studio near you, where we pair summertime cocktails with heavenly infused bites.
Ingredients
6 large figs
6 tablespoons gorgonzola cheese
6 rashers of bacon, or use 6 slices of proscuitto
6 sprigs rosemaryInstructions
Divet the figs so that you can stuff in a nice amount of gorgonzola.
Cut the rosemary springs on the bias so that they make a nice sharp skewer. Strip the lower leaves from each rosemary spring by running your fingers down toward the cut end.
Once the figs are stuffed, wrap in them in bacon and secure each slice with the skewer.
We baked right on in the toaster oven, on the "hole-y" tray, so that the bacon fat would drip down through the holes. 450°F will do it, for about 15 minutes until the bacon cooks all the way through.
