Indulge in a culinary journey that celebrates the harmonious blend of sweet and savory with our collection of tantalizing stuffed fig recipes. Discover the perfect balance of flavors as juicy figs embrace a delightful filling of walnuts and ricotta, creating a symphony of textures in your mouth. Embark on a culinary adventure as you explore variations that showcase the versatility of this delectable appetizer. From the classic combination of honey and balsamic vinegar to the zesty kick of lemon and thyme, each recipe promises a unique taste experience. Prepare to impress your guests with these elegant and flavorful treats that are sure to leave a lasting impression.
Check out the recipes below so you can choose the best recipe for yourself!
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.
WALNUT AND RICOTTA STUFFED FIGS
Baked and filled figs with a caremel sauce drizzled over the top. Make a great dinner party menu addition Gluten-free too
Provided by Jubes
Categories Dessert
Time 30m
Yield 4 serving(s)
Number Of Ingredients 7
Steps:
- Preheat oven to 180°C or 160°C if fan-forced.
- Cut the figs, from the top, into quarters. Be careful not to cut all the way through. Open slightly ( to look like a flower) . Place on a baking tray.
- Combine the nuts, cheese and sugar in a small bowl. Divide the mixture and place into the top of the opened figs.
- Cook figs, uncovered, about 10 minutes -- or until the figs are heated thru.
- Meanwhile, combine the sauce, butter and brown sugar in a small saucepan. Stir over heat until the sugar dissolves. Simmer, uncovered, for 3 minutes.
- To assemble- place 2 figs in each serving dish. Drizzle over the caramel sauce.
Nutrition Facts : Calories 294.7, Fat 21, SaturatedFat 10.7, Cholesterol 53.8, Sodium 91.1, Carbohydrate 23.6, Fiber 0.5, Sugar 21.2, Protein 5.1
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
ROASTED FIGS WITH FRESH RICOTTA
Steps:
- Preheat the oven to 400 degrees F.
- Put the figs, cut side up, in a baking dish. Melt the butter in a small saucepan over low heat, and whisk in the honey, cinnamon and salt. Drizzle the hot honey butter over the figs and roast in oven until very soft, 10 to 15 minutes.
- Divide the fresh ricotta or fat free yogurt among 4 serving dishes and top with the warm figs and sauce. Enjoy!
- Cook's Note: These hot figs are really great over mixed greens or even on a toasted baguette as a crostini!
FRESH FIG AND RICOTTA CAKE
Provided by Ina Garten Bio & Top Recipes
Categories dessert
Time 1h20m
Yield 8 servings
Number Of Ingredients 13
Steps:
- Preheat the oven to 375 degrees F. Butter and flour a 9-inch round springform pan, tapping out the excess flour.
- Place the butter and granulated sugar in the bowl of an electric mixer fitted with the paddle attachment and beat on medium speed for 3 minutes, until light and fluffy, scraping down the bowl with a rubber spatula. With the mixer on medium low, add the eggs, one at a time, scraping down the bowl and mixing until smooth. Add the ricotta, sour cream, vanilla, and lemon zest and mix until combined. Don't worry; the ricotta will make it look lumpy.
- In a small bowl, sift together the flour, baking powder, and salt. With the mixer on low, slowly add the dry ingredients to the batter, mixing just until combined. Pour the batter into the prepared pan and smooth the top. Arrange the figs on the cake, cut sides up, in snug but not-overlapping concentric circles. Sprinkle with the turbinado sugar and bake for 35 to 45 minutes, until the top is lightly browned and a toothpick inserted in the center comes out clean.
- Allow the cake to cool in the pan on a baking rack for 15 to 20 minutes, transfer to a cake plate, and serve warm with crème fraîche on the side.
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
DRIED FIGS WITH RICOTTA, WALNUTS AND HONEY
Make and share this Dried Figs With Ricotta, Walnuts and Honey recipe from Food.com.
Provided by Debbie R.
Categories Fruit
Time 10m
Yield 4 serving(s)
Number Of Ingredients 4
Steps:
- Toast the walnuts in a dry skillet over a medium-high heat until fragrant, about 2 minutes. Set aside to cool.
- Cut each fig in half crosswise, and place the fig pieces on a serving dish cut side up.
- Make a small indentation into the cut side of each fig half with a small spoon or your finger. Put a ½ teaspoon of the ricotta cheese onto each piece of fig and top with a walnut half.
- Drizzle each fig with honey and serve.
Nutrition Facts : Calories 132.1, Fat 6.7, SaturatedFat 1.3, Cholesterol 4.8, Sodium 21.3, Carbohydrate 17, Fiber 2.2, Sugar 12.6, Protein 3.6
Tips:
- Choose ripe figs: Look for figs that are plump, slightly soft to the touch, and have a deep color. Avoid figs that are too hard or have any blemishes.
- Make the filling ahead of time: The walnut and ricotta filling can be made up to a day in advance. This will save you time when you're ready to assemble the figs.
- Use a sharp knife: When slicing the figs, use a sharp knife to make clean cuts. This will help prevent the figs from tearing.
- Be careful not to overstuff the figs: When stuffing the figs, be careful not to overstuff them. The filling should be packed tightly, but there should still be some room for the figs to expand as they bake.
- Bake the figs until they are golden brown: The figs should be baked until they are golden brown and slightly caramelized. This will take about 20 minutes.
Conclusion:
Walnut and ricotta stuffed figs are a delicious and elegant appetizer or dessert. They are perfect for a party or a special occasion. With their sweet and savory flavors, these figs are sure to impress your guests. So next time you're looking for a unique and delicious treat, give this recipe a try.
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