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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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