FIGS-IN-A-BLANKET WITH GOAT CHEESE
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
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.
FIGS IN A BLANKET
If you love a pig in a blanket, give its fruity cousin a try.
Provided by Food Network Kitchen
Categories appetizer
Time 30m
Yield 30 figs in a blanket
Number Of Ingredients 0
Steps:
- Cut a sheet of thawed frozen puff pastry lengthwise into five strips, then cut crosswise into thirds to make 15 rectangles. Slice each rectangle diagonally to make 30 triangles. Spoon 1/2 teaspoon goat cheese onto each triangle and top with a quartered fig. Wrap the pastry around the fig and press to seal. Place on a parchment-lined baking sheet, brush with beaten egg and bake at 400˚ until puffed and golden, 18 to 20 minutes.
FIGS IN A BLANKET RECIPE BY TASTY
No, it's not a typo! Sweet meets savory in this fun twist on the classic appetizer. Enjoy as is, or pair these with your favorite cheese, such as Brie, goat, or blue, for even more flavor.
Provided by Betsy Carter
Categories Snacks
Time 1h20m
Yield 16 bites
Number Of Ingredients 8
Steps:
- Preheat the oven to 350°F (180°C). Line 2 baking sheets with parchment paper.
- Make the herbed butter: Add the butter, sage, rosemary, and salt to a small pot set over medium heat and stir until the butter is fully melted, about 2-3 minutes. Remove the pot from the heat and set aside until ready to use.
- Separate the crescent roll dough along the perforated edges, creating 16 triangles. Place a fig half at the base of each dough triangle, brush with honey, and roll to enclose. Set seam-side down on a prepared baking sheet. Brush the tops of wrapped figs with the herb butter.
- Bake, rotating and swapping the baking sheets top to bottom halfway through, until golden brown and puffed, 15-18 minutes.
- Drizzle with the remaining honey and top with freshly ground black pepper.
- Enjoy!
Nutrition Facts : Calories 37 calories, Carbohydrate 7 grams, Fat 0 grams, Fiber 0 grams, Protein 0 grams, Sugar 6 grams
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
FIGS IN BLANKETS WITH PORT-MUSTARD SAUCE
This clever riff on the classic pigs in blankets comes from a Champagne bar, with branches in San Francisco and New York, where they're made with fresh figs. Using dried figs gives them year-round adaptability. The figs are plumped in port and stuffed with Stilton, though any blue cheese will be fine. The port used for soaking is reduced to a syrup, and flavors a mustard sauce. The figs in blankets are a great holiday tidbit with white, red, rosé or sparkling wine, with cocktails or punch. Serve them alongside a salad or as part of a cheese course. They're easily prepared in advance and frozen. The puff pastry is quick to prepare in a food processor using frozen butter. The figs in blankets can also be made with purchased puff pastry; one pound is what you'll need.
Provided by Florence Fabricant
Categories snack, finger foods, appetizer
Time 1h30m
Yield 48 pieces
Number Of Ingredients 7
Steps:
- Place figs in a 2-quart saucepan, add port, bring to a simmer, remove from heat and let soak, covered but not refrigerated, overnight.
- Make the dough: Cut the frozen butter in 8 pieces and grate using a shredding disc of a food processor. Change to the regular blade. Add the flour and pulse 15 or 20 times, until the mixture resembles coarse crumbs. Add the sour cream and pulse for a minute or so until the dough starts to come together.
- Turn the dough out on a floured surface and knead briefly to form a smooth ball. Divide the dough in half and flatten each piece. Place each in a resealable sandwich bag, press out any air, seal the bag and use a rolling pin to roll the bag until the dough fills the bag, forming a square. Refrigerate 2 hours or overnight.
- Drain figs, reserving the port; you should have about a half cup of the port. Spread figs on several layers of paper towel to dry for about 30 minutes. Return the port to the saucepan and boil 6 to 8 minutes until syrupy and reduced to 1/4 cup. Remove from heat and set aside. Cut a slit in each of the figs and insert a small nugget of the cheese, less than a half-inch, in each.
- Remove the dough from their bags by cutting the bags and peeling them off. On a lightly floured board roll one square of the dough into a rectangle 8-by-12 inches. Cut it in 8 strips each an inch wide, across the width of the rectangle. Cut each strip in thirds. You should have 24 pieces, each 1-by-4 inches. Wrap 24 of the figs in the strips of dough, moistening the ends to seal. Cover a baking sheet with foil. Place the wrapped figs on the baking sheet, seam side down. Repeat with the other square of dough and figs.
- Make the sauce: Stir the mustard into the reduced port and transfer to a serving dish. This mixture will keep, refrigerated in a covered container, at least three weeks.
- Heat oven to 350 degrees. Bake wrapped figs about 35 minutes, until golden. Some of the figs may have oozed residue of the port which can be brushed off. Serve the baked figs at once or let cool and refrigerate or freeze. To reheat, let them come to room temperature, then warm at 250 degrees for 15 minutes. Serve with port-mustard sauce alongside for dipping.
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.
FIGS WITH GOAT CHEESE AND PORT SYRUP
My father loves figs. He actually grows them in his backyard and when he "lets" me have some I will make this as a dessert. I happen to love goat cheese and between the two of us, we both love port. Everyone seems satisfied at the end.
Provided by mary winecoff
Categories Dessert
Time 7m
Yield 8 serving(s)
Number Of Ingredients 5
Steps:
- In a small saucepan, over medium-high heat, bring the port and honey up to a boil.
- Reduce heat and simmer slowly until reduced by half.
- Set aside and cool to room temperature, the syrup will thicken upon standing.
- Cut the goat cheese into 8 equal pieces, about 2 teaspoon each and roll each piece into a ball.
- Place the figs upright and carefully make four cross cuts, slicing each fig into eight sections, BEING CAREFUL NOT TO GO ALL THE WAY THROUGH.
- Gently separate the figs outward to form a "flower"
- Place a ball of goat cheese in the center of each fig and drizzle with the port syrup.
- Garnish with walnuts.
PROSCIUTTO WRAPPED FIGS WITH GOAT CHEESE
This beauties looked absolutely mouth watering and definitely caught my eye. Gorgeous presentation and super simple to prepare. Your guests will be amazed. Thanks to Sandra Lee and her Semi-Homemade Thanksgiving.
Provided by oldbern
Categories Fruit
Time 20m
Yield 16 fig halves, 8 serving(s)
Number Of Ingredients 5
Steps:
- Preheat oven to 400 degrees F. Line a baking sheet with parchment paper; set aside.
- Cut a small hole in the center of the flesh of each fig. Fill each hole with 1/4 teaspoon of goat cheese.
- Take a prosciutto slice and tear in half. Use 1 half to diagonally wrap around the fig, starting from the top. Tuck underneath at the ends. Repeat until all figs are wrapped. (Secure with toothpicks if necessary.) Place wrapped figs on prepared baking sheet, evenly spaced.
- In a small bowl, combine honey and pumpkin pie spice. Drizzle honey evenly over each fig.
- Place in the oven on the top rack and roast for 8 to 10 minutes. Remove and serve immediately.
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