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 Brie-Stuffed
Figs with Fresh Rosemary
Trim off stem tips of Blue Ribbon Orchard Choice or Sun-Maid
Mission or Calimyrna Figs. Slice open one side of each fig.
Stuff with a small piece of Brie or Camembert cheese and chopped
fresh rosemary leaves. Sprinkle with freshly ground black
pepper. Place cheese-side up in baking pan. Bake at 350°
for 7 minutes or until hot.
Chutney-Ham Stuffed Figs
Trim and cut open figs. Stuff with a small cube of deli-smoked
ham and a dab of chopped chutney. Garnish with herb sprig.
Sherried-Cheese Stuffed Figs
Trim and cut open figs. Beat 1/2 cup garlic- herb cheese spread
with 2 teaspoons sherry or white wine. Spoon into figs. Garnish
with fresh thyme leaves.
Hawaiian-Style Stuffed Figs
Trim and cut open figs. Stuff with a small cube of fresh or
canned pineapple. Wrap fig with thinly sliced prosciutto,
making a band around center of fig. Sprinkle with toasted
sesame seeds.
Bacon-Wrapped Fruited Figs
Bake bacon at 400° for 10 minutes or until bacon is cooked
but still flexible. Cut strips in half. Trim and cut open
figs. Stuff with a small chunk of fresh peach, nectarine or
mango. Wrap with half-slice bacon (may not entirely go around
fig) and fasten with pick. Bake at 400° for 7 minutes
or until hot.
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