Mesclun Salad With Goat Cheese Stuffed Figs Wrapped In Bacon Recipes

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MESCLUN SALAD WITH GOAT CHEESE-STUFFED FIGS WRAPPED IN BACON

Categories     Salad     Leafy Green     Broil     Goat Cheese     Fig     Bacon     Summer     Gourmet

Yield Makes 4 first-course servings

Number Of Ingredients 9



Mesclun Salad with Goat Cheese-Stuffed Figs Wrapped in Bacon image

Steps:

  • Preheat broiler.
  • Cook bacon in a large heavy skillet over moderate heat, turning occasionally, until most of fat is rendered but bacon is still pliable, about 10 minutes. Transfer to paper towels to drain.
  • Remove 1 scoop of flesh from each fig half with small end of a melon-ball cutter and discard. Scoop cheese with same end of melon-ball cutter and just fill each fig half. Press fig halves together to form whole figs.
  • Stir together brown sugar, cumin, and salt, then rub onto 1 side of each bacon slice. Wrap 1 bacon slice, sugared side out, around each fig and secure with a toothpick.
  • Broil figs, bacon sides up, on rack of a broiler pan about 3 inches from heat, turning them frequently, until bacon is browned, about 2 minutes. Cool slightly, then discard toothpicks.
  • Toss mesclun with lemon juice and salt and pepper to taste, then gently toss with oil. Serve figs with salad.

8 bacon slices
8 firm-ripe fresh figs, trimmed and halved lengthwise
1/4 lb aged goat cheese such as Bucheron or Pouligny-St.-Pierre
3 tablespoons packed light brown sugar
1/2 teaspoon ground cumin
1/2 teaspoon kosher salt
4 oz mesclun (4 cups)
1 teaspoon fresh lemon juice, or to taste
1 1/2 tablespoons extra-virgin olive oil

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



Bacon-Wrapped Stuffed Figs image

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.

24 dried figs (about 10 ounces)
3 ounces fresh goat cheese, at room temperature
1 tablespoon prepared pesto
1 tablespoon fresh lemon juice, plus 1 teaspoon lemon zest
Kosher salt and freshly ground black pepper
12 slices bacon, halved crosswise

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



Figs Stuffed With Goat Cheese image

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

2 ounces, approximately, of soft, fresh goat cheese
1 tablespoon good balsamic vinegar
12 fresh figs, washed and drained

FIG & GOAT CHEESE SALAD

Provided by Food Network Kitchen

Time 16m

Number Of Ingredients 16



Fig & Goat Cheese Salad image

Steps:

  • 1. Preheat a grill to medium.
  • 2. For walnut dressing: Whisk vinegar, mustard, 1/2 teaspoon salt, and black pepper in a small bowl. Gradually whisk in oils until smooth and slightly thick. Stir in shallot and thyme.
  • 3. For salad: Lightly brush figs with olive oil and grill, turning occasionally, until soft and lightly charred, about 6 minutes. Remove from grill and season with salt and black pepper to taste. Brush sliced bread with olive oil and grill until lightly toasted.
  • 4. Toss frisee, watercress, and walnuts with dressing. Add goat cheese and toss lightly. Divide salad among 4 plates, top with warm figs, and serve with toasted bread.

Nutrition Facts : Calories 700, Fat 38 grams, SaturatedFat 9 grams, Cholesterol 20 milligrams, Sodium 170 milligrams, Carbohydrate 73 grams, Fiber 9 grams, Protein 18 grams

1 tablespoon red wine vinegar
2 teaspoons Dijon mustard
3 tablespoons extra-virgin olive oil
3 tablespoons walnut oil
1 tablespoon finely minced shallot (about 1/2 shallot)
1 teaspoon minced fresh thyme
8 ripe black or green fresh figs, halved
Olive oil for brushing
Kosher salt and freshly ground black pepper
Kosher salt and freshly ground black pepper
8 diagonally cut baguette slices
1 medium head frisee, leaves separated, and torn (about 8 cups)
1 bunch watercress, stems trimmed (about 3 cups)
1/4 cup walnuts, toasted and roughly chopped
4 ounces slightly aged goat cheese, such as Bucheron, rind trimmed and cheese crumbled
4 ounces slightly aged goat cheese, such as Bucheron, rind trimmed and cheese crumbled

GOAT CHEESE-STUFFED FIGS WRAPPED IN BACON

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



Goat Cheese-Stuffed Figs Wrapped in Bacon image

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

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

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