FIGS STUFFED WITH GOAT CHEESE
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
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
STUFFED FIGS IN A BLANKET
Steps:
- Heat the oven to 350 degrees F.
- Chop the cranberries and mix them into the goat cheese. Cut the tops off the apricots and use your finger to open up a hole. Fill an apricot with some of the cheese mixture, then push a raisin into it. Fill a fig with some cheese, then push the apricot into it. Repeat until all the fruit has been used. Slice the prosciutto slices in half lengthwise and wrap a slice around each fig. Place on a baking sheet and bake until the prosciutto has browned, about 20 to 25 minutes. Let cool a bit before serving.
SAVORY STUFFED FIGS
"I use this three-ingredient recipe when I want a sweet and savory appetizer that's simple to make. It can be made ahead, and is nice for elegant or casual parties." -Maggie Zabinko, Anchorage, Alaska
Provided by Taste of Home
Categories Appetizers
Time 35m
Yield 2 dozen.
Number Of Ingredients 3
Steps:
- Cut bacon strips in half widthwise. In a large skillet, cook bacon over medium heat until partially cooked but not crisp. Remove to paper towels to drain; keep warm., Cut a lengthwise slit down the center of each fig; fill with a pecan half. Wrap each with a piece of bacon., Grill, covered, over medium heat or broil 4 in. from the heat for 5-8 minutes or until bacon is crisp, turning once.
Nutrition Facts : Calories 80 calories, Fat 2g fat (1g saturated fat), Cholesterol 3mg cholesterol, Sodium 75mg sodium, Carbohydrate 13g carbohydrate (9g sugars, Fiber 2g fiber), Protein 2g protein. Diabetic Exchanges
STUFFED FRESH FIGS
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
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.
BACON-WRAPPED STUFFED FIGS
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
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.
STUFFED AND WRAPPED FIGS
Provided by Rachael Ray : Food Network
Categories appetizer
Time 15m
Yield 4 servings
Number Of Ingredients 4
Steps:
- Slice the figs lengthwise (stem-to-flower end), about halfway through, making a little pocket.
- Place 1 split fig onto each piece of prosciutto. Fill the center of the figs with pieces of ricotta salata.
- Wrap the figs with the prosciutto, making a decorative flower.
- Place the wrapped figs on a platter covered with salad greens
STUFFED FIGS
Simple snack or desert. Adapted from The International Menu Diabetic Cookbook. Original recipe uses diabetic creative cream cheese. Recipe as posted is not a diabetic recipe as it uses regular or low fat cream cheese.
Provided by ellie_
Categories Dessert
Time 15m
Yield 4 serving(s)
Number Of Ingredients 3
Steps:
- Preheat oven to 325-degrees F.
- Cut stems off figs and split lengthwise.
- Stuff each with 2 almonds and pinch closed.
- Arrange on cookie sheet.
- Bake for 10 minutes.
- Serve at room temperature with 1 Tablespoon cream cheese.
Nutrition Facts : Calories 64.3, Fat 1.7, SaturatedFat 0.1, Sodium 10.2, Carbohydrate 12.8, Fiber 2.2, Sugar 10.6, Protein 1.1
STUFFED DRIED FIGS
Make and share this Stuffed Dried Figs recipe from Food.com.
Provided by mielhollinger
Categories Dessert
Time P2DT30m
Yield 6 serving(s)
Number Of Ingredients 6
Steps:
- Wash figs and allow to dry out for 2 days at room temperature.
- Preheat the oven to 325 degrees F.
- In a medium bowl, combine the walnuts, cinnamon, cloves, nutmeg, and ginger.
- Make a slash in the bottom of each fig and fill them with the walnut mixture, then press them closed.
- Place the figs cut side down on a baking sheet and bake for 30 minutes, or until golden.
- Let cool completely before serving.
- Store in an airtight container for up to 6 months.
Nutrition Facts : Calories 225.6, Fat 16.4, SaturatedFat 1.7, Sodium 2.9, Carbohydrate 20.3, Fiber 5.3, Sugar 13.1, Protein 4.4
DOUBLE-NUT STUFFED FIGS
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
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
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