Monday, September 5, 2011

Holy Figs!

Fresh figs just arrived in my local stores!  I'm so excited! According to the California Fig Advisory Board, figs are the most talked about fruit in the bible.  No wonder, they are truly beautiful! Look!

If you've never tasted a fresh fig, you owe it to yourself to try some.  Usually, they are served with cheese, cut in half and grilled, and/or drizzled with honey and walnuts. Those are all delicious, but I can't help but love this savory version from Eric Ripert of Le Bernardin.  It's bacon-wrapped figs!  Yes, BACON!!!


Bacon-Wrapped Figs

Makes an exciting amuse-bouche for 8, although my husband thinks 8 serves him, he loves these!


8 fresh figs
8 slices center cut (30% less fat) bacon - if you use the regular thick bacon, it won't crisp up and is kinda gross
8 toothpicks
Freshly ground black pepper


With a small knife, gently cut just through the skin below the stem (don't cut off the stem) and gently peel off the skin downward.  Basically, you're peeling the fig but leaving the stem intact.  This seems a little tedious, but it's not brain surgery.  Preheat your broiler and set the rack about 4 to 5 inches below the broiler.  Next wrap each fig with a slice of bacon and secure with a toothpick.  Don't stretch the bacon too tight around the fig or it will break as the bacon cooks.  (I know, I've done it!)  Place the figs on an appropriate size baking sheet lined with foil (makes cleanup easy).  Broil for 8 to 10 minutes, until the bacon is crisp.  Place on serving dish or individual amuse-bouche plates and sprinkle generously with freshly ground black pepper.  You can use a knife and fork for large figs like these, but smaller ones can be finger food.  These are amazing!

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