Figs are one of my favorite foods ever. I think I like them so much because fig season is incredibly short and they’re nearly impossible to find fresh out of season. So when they are in season I go a little crazy and eat them almost everyday! One of my favorite things to do with figs (besides just standing in front of the fridge, stuffing my face with them) is the recipe above. It’s super easy and so freakin’ good! Some people aren’t fans of bleu cheese….that’s okay, I forgive you…if that’s the case I recommend switching it out for a White Stilton (specifically the lemon peel flavored one…so good!). Another thing you might be thinking is, “NOOOO! Jenny, how dare you chop up precious Marconas!” I know, I know, shame on me. I like chopping them in this instance because I like the little bits of crunch you get here and there while eating these lovely little bundles of sweet, sweet love….See? I totally get a little insane when it comes to figs. Still not buying my chopping up the Marcona almonds?No problem! After the figs come out of the oven, instead of chopping them, just keep them whole and stuff them right into the figs, just like the cheese :) Enjoy!
xx Jenny
Bleu Cheese Stuffed Figs
Makes 16
Ingredients:
16 black missing figs, cleaned and stems removed
4 ounces bleu cheese
2 ounces prosciutto, thinly sliced and gently torn into 16 strips
¼ cup marcona almonds, roughly chopped
3 tablespoons honey
white pepper to taste
Directions:
1. Preheat the broiler on low.
2. Using a small knife, score the tops of each fig with an “X”, about ½ inch deep.
3. Stuff each fig with a small chunk of bleu cheese.
4. Neatly wrap each fig with a piece of prosciutto. Season with white pepper.
5. Place the dressed figs onto an ovenproof plate or shallow baking dish and broil for about 3-5 minutes, just until the bleu cheese begins to melt and the prosciutto starts to crisp up.
6. Remove the figs from the oven and allow to cool, about 5 minutes.
7. Drizzle honey over the figs and finish with a sprinkle of almonds. Serve.
OMG, I stand in front of the fridge stuffing my face with them too!! I grew up with fig trees all around me in Lebanon. They almost always rotted and fell off and no one cared. Here in Montreal, the season is so short and they are so pricey but I do love them and I go a little crazy when they’re in season as well!! :)
My eyes…..cannot handle…..this beauty!
incredible! really!!!
xx ~ kristina
Since I’m totally allergic to bleu cheese, this dish just looks like a gigantic hospital visit. BUT I bet I could just switch out the bleu cheese for goat cheese…or ricotta. Probably won’t be nearly as good, but at least I’d live….:_
Hey Lady!
BOOOO to food allergies :( What is it exactly in bleu cheese that you’re allergic to…is it the penicillium roqueforti? If it is, you should try my suggestion of White Stilton written above. Mold cultures are only introduced to the “bleu” variety of Stilton so for people with mold allergies this is the best alternative….still the same great flavor, but much more mild (you don’t get the lovely “feet” flavor, ha!) I don’t know if I would go with a regular whole milk/part skim ricotta because the extra kick of a stronger cheese really makes a difference with this. If you’re keen on using ricotta, maybe go for ricotta salata…the drier, saltier version. It’s got a great “edge” to it, so to speak. If the mold isn’t your issue…well, then I got nothin’. Ah and yes, goat cheese…awesome substitute, but there’s plenty of goat cheese coming up in Friday’s post! :) xx
It’s totally the mold. I totally can’t do any bleu vein cheeses. It’s depressing. Oh and truffles and some mushrooms. Double depressing. :)
Try with feta cheese as I have and they’re great!
These sound delicious. I have never done anything with figs as they are so hard to find over here but think I will have to hunt them down just to try this recipe.
I WANT to try this! I just had my very fresh fig yesterday and I felt like I missed out the first 31 years of my life! Figs and bleu cheese? Amazing!
I just discovered figs, actually. Had my first one a few weeks back and haven’t stopped eating them since. I would love to try this recipe with bacon, increasing the cooking time a bit. Yum!
I’m a voracious eater of figs myself. I want to eat every single one of those in one sitting!
OMG this is sensational! Pity it is not fig season here in Australia because I have a tub of fresh ricotta that is begging to be used. Wondering what other fruit would behave well if treated with this recipe?
Figs, cheese, & honey…oh my!!! Looks absolutely delicious!
Arggh! So jealous, I love this combo too! I’ve had raw figs with blue cheese and cooked figs with prosciutto…but not all together. How ingenius!
my boyfriend would die if i made those. He loves blue cheese more than he loves most things in life..hopefully not more than me! ha!
um yes please, party in my mouth. the stinkier the blue cheese the better, plus sweet and salty.. mmmmm
The photos are drawing me into your post, just scrumptious! This recipe is an enticement to purchase more figs. Can’t wait to share with friends and family.
I gotta share that I made these last week and omg…ridiculously tasty and easy! I admit that I didn’t have the Marcona almonds and used some dry roasted regular ones that I had on hand. deelish nonetheless :)
I am crazy about figs. I used to pick them from my grandmother’s fig tree, and eat them on the spot. This recipe sounds really good! I just starting following your blog…what more could you ask for than a knife, fork and bacon? It works for me! Patsy
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I tried this recipe on the weekend. Before then I was a fig ignoramus. OMG! What a beautiful meld of flavours. I will definitely be making this again. Thank you