|Valley Fig Growers Blue Ribbon Orchard Choice or Sun-Maid Mission or Calimyrna Figs|
Brie-Stuffed Figs with Fresh Rosemary
Trim off stem tips of figs. Slice open one side of each fig. Stuff with a small piece of Brie or Camembert cheese and chopped fresh rosemary leaves. Sprinkle with freshly ground black pepper. Place cheese-side up in baking pan. Bake at 350° for 7 minutes or until hot.
Chutney-Ham Stuffed Figs
Trim and cut open figs. Stuff with a small cube of deli-smoked ham and a dab of chopped chutney. Garnish with herb sprig.
Sherried-Cheese Stuffed Figs
Trim and cut open figs. Beat 1/2 cup garlic-herb cheese spread with 2 teaspoons sherry or white wine. Spoon into figs. Garnish with fresh thyme leaves.
Hawaiian-Style Stuffed Figs
Trim and cut open figs. Stuff with a small cube of fresh or canned pineapple. Wrap fig with thinly sliced prosciutto, making a band around center of fig. Sprinkle with toasted sesame seeds.
Bacon-Wrapped Fruited Figs
Bake bacon at 400° for 10 minutes or until bacon is cooked but still flexible. Cut strips in half. Trim and cut open figs. Stuff with a small chunk of fresh peach, nectarine or mango. Wrap with half-slice bacon (may not entirely go around fig) and fasten with pick. Bake at 400° for 7 minutes or until hot.