Best 3 Figs Stuffed With Goat Cheese Recipes

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Calling all foodies, cheese enthusiasts, and adventurous eaters! Embark on a culinary journey with our delectable stuffed figs, a harmonious blend of sweet and savory flavors that will tantalize your taste buds. Perfectly ripe figs, halved and stuffed with creamy goat cheese, offer a delightful contrast of textures and flavors. These culinary gems are then wrapped in crispy prosciutto and drizzled with a balsamic glaze, creating a symphony of flavors and aromas that will leave you craving more. Additionally, we present vegetarian and vegan variations of this dish, catering to diverse dietary preferences. Our vegetarian recipe replaces the prosciutto with crispy phyllo pastry, while our vegan version features a flavorful stuffing made from a combination of walnuts, goat cheese, and fresh herbs. Whichever variation you choose, these stuffed figs promise an unforgettable taste experience that will impress your palate and leave you wanting more.

Here are our top 3 tried and tested recipes!

GRILLED PROSCIUTTO WRAPPED FIGS STUFFED WITH GOAT CHEESE



Grilled Prosciutto Wrapped Figs Stuffed with Goat Cheese image

Provided by Anne Burrell

Categories     appetizer

Time 20m

Yield 4 servings

Number Of Ingredients 9

6 Black Mission figs, cut in 1/2
1/2 cup balsamic vinegar, plus extra for dressing
Crushed red pepper flakes, optional
12 slices prosciutto
1/2 log goat cheese
Extra-virgin olive oil
2 cups baby arugula
1/2 cup Parmigiano-Reggiano, shaved with a vegetable peeler
Kosher salt

Steps:

  • Preheat the grill and brush with a grill brush to remove any excess crud and fat. After brushing, run an oiled towel over the grates to pick up any loosened crud or soot.
  • Drizzle each fig half with vinegar and fill each fig center with goat cheese. Sprinkle a couple flakes of crushed red pepper, if using, on top of the goat cheese and wrap each fig with a slice of prosciutto. Paint the outside of each fig very lightly with olive oil.
  • Put the figs on a cooler spot of the preheated grill. The idea here is that we want to grill the figs gently to cook the fig all the way through but to still get the char on the outside. Grill the figs on all sides so the prosciutto is starting to become crispy and the fig feels soft when squeezed, about 5 to 6 minutes.
  • While the figs are grilling, in a large bowl, toss the arugula with a little extra-virgin olive oil, some balsamic vinegar and the Parmigiano-Reggiano. Taste, and add salt, if needed. Arrange on individual serving plates or a serving platter and top with the figs. Drizzle a couple of drops of balsamic on each fig and serve.
  • Its figgy delicious!

GOAT CHEESE-STUFFED FIGS WRAPPED IN BACON



Goat Cheese-Stuffed Figs Wrapped in Bacon image

This is another of the recipes that disappeared so quickly that I didn't get to take a photo of them....they are that good!! They have a little bit of sweet from the fig, some tang from the cheese, and salt from the bacon. A great balance of flavors! The aged goat cheese called for in this recipe is firmer than fresh and has a dry rind. Two of the kinds that work best in this dish are Bucheron and Pouligny-St. Pierre, both have just the right amount of tang.

Provided by SkinnyMinnie

Categories     Fruit

Time 25m

Yield 16 fig halves

Number Of Ingredients 8

8 slices bacon
8 figs, firm and ripe, trimmed and halved lengthwise
1/4 lb aged goat cheese
3 tablespoons light brown sugar, packed
1/2 teaspoon ground cumin
1/2 teaspoon kosher salt
1 teaspoon lemon juice, fresh and to taste
1 1/2 tablespoons olive oil

Steps:

  • Preheat broiler.
  • Cook bacon in a large heavy skillet over medium heat, turning occasionally, until most of the fat is rendered but bacon is still pliable, about 10 minute You do not want crispy bacon!
  • Transfer the bacon to a paper towel to drain.
  • Remove 1 scoop of flesh from each of the fig halves with the small end of a melon-baller, set aside for another use. (Makes great ice cream or just bite sized snacks).
  • Scoop out a piece of the goat cheese with the same meon-baller and fill in the hole in each fig half with the cheese scoop.
  • Stir together brown sugar, cumin, and salt in a small bowl.
  • Rub the mixture onto 1 side of each bacon slice, and cut each bacon slice in half to have 16 slices of bacon.
  • Wrap 1 of the half strips of bacon around 1 of the fig halves, leaving the sugar/spice side out, and secure with a toothpick.
  • Broil the figs, cut side up, on the rack of a broiler pan about 3 inches from the heat, until bacon is browned - about 2 minute.
  • Cool slightly and then discard toothpicks.
  • Serve warm.

Nutrition Facts : Calories 117.5, Fat 8.6, SaturatedFat 3.4, Cholesterol 13.3, Sodium 186.8, Carbohydrate 7.6, Fiber 0.7, Sugar 6.7, Protein 3

FIGS-IN-A-BLANKET WITH GOAT CHEESE



Figs-in-a-Blanket with Goat Cheese image

Spicy, honey-glazed figs are balanced by creamy goat cheese and buttery puff pastry in this fun vegetarian play on pigs-in-a-blanket.

Provided by Rhoda Boone

Categories     snack     Hors D'Oeuvre     Super Bowl     Vegetarian     Fig     Phyllo/Puff Pastry Dough     Goat Cheese     Appetizer

Yield Makes 48

Number Of Ingredients 11

1/4 cup plus 2 tablespoons red wine vinegar
3 tablespoons honey
3/4 teaspoon crushed red pepper flakes
1/2 teaspoon kosher salt
1/2 teaspoon freshly ground black pepper
24 dried black Mission figs (medium or large), stems trimmed, halved
1 large egg
1 (14- or 17-ounce) box of puff pastry (preferably all-butter puff), thawed according to package directions
All-purpose flour (for surface)
6 1/2 ounces plain goat cheese
Sesame seeds or poppy seeds (for topping; optional)

Steps:

  • Arrange racks in upper and lower thirds of oven; preheat to 400°F. Line 2 rimmed baking sheets with parchment paper.
  • Stir vinegar, honey, red pepper flakes, salt, pepper, and 1 cup water in a medium pot. Add figs and bring to a boil. Reduce heat, bring to a simmer, and cook, stirring occasionally, until figs are softened and liquid has almost evaporated and is a syrupy consistency, 7-10 minutes. Transfer figs to a plate; let cool.
  • Beat egg with 1 Tbsp. water in a small bowl. If using a 14-ounce package with 1 sheet of pastry, roll pastry to an 18x12" rectangle on a lightly floured surface. If using a 17-ounce package with 2 sheets of pastry, roll each sheet to a 12x9" rectangle. Cut pastry along the 12" side into 12 (1-inch-wide) strips. Cut each strip crosswise into pieces about 4 1/2" long. You should have 48 (4 1/2x1") strips pastry.
  • Scoop a heaping 1/2 tsp. cheese and press into cut side of 1 fig half. Place fig half in the center of 1 pastry strip. Brush 1 end of pastry with egg wash and roll to enclose. Transfer seam side down to prepared sheet. Repeat with remaining cheese, figs, and pastry. Brush top of each pastry with egg wash and sprinkle with seeds, if using. Bake pastries, rotating and switching sheets top to bottom halfway through, until golden brown and puffed, 15-18 minutes.
  • Do Ahead
  • Figs can be cooked 2 days ahead; cover and chill.

Tips:

  • Choose ripe and fresh figs for the best flavor. Look for figs that are plump and have a slightly soft, yielding texture.
  • Use a sharp knife to cut the figs in half. This will help prevent the figs from tearing.
  • Scoop out a small amount of the fig pulp to make room for the filling. Be careful not to cut through the bottom of the fig.
  • Fill the figs with your desired filling. Some popular options include goat cheese, honey, walnuts, and prosciutto.
  • Bake the figs at a moderate temperature until the filling is heated through and the figs are slightly caramelized.
  • Serve the figs warm or at room temperature. Drizzle with honey or balsamic glaze, if desired.

Conclusion:

Figs stuffed with goat cheese are a delicious and elegant appetizer or snack. They are perfect for parties or special occasions. With their sweet and savory flavors, these figs are sure to impress your guests. So next time you're looking for a unique and easy appetizer, give this recipe a try.

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