Tonight I made pizza. And it was good. But the really noteworthy thing? The bacon-wrapped feta-stuffed figs I mentioned in the post title. *grin*
Seriously, you guys, I got the chance to order some figs and, hey, I said to myself, I’ve never eaten a fig before. It was only after a bunch of them were delivered that I remembered I HAVE eaten them – once a few years ago at a tapas place in Vegas.
Which is where I got the idea to stuff them with feta cheese and wrap them in bacon.
Sometimes, I must admit, I have good ideas.
I broiled these for between 10 and 15 minutes in a baking dish I’d greased with a little olive oil.
There is plenty of room in Intuitive Eating for food adventures. I wasn’t specifically craving figs – I just knew I wanted something savory with a light flavor. This fit that bill, let me tell you, internets.
It would be easy, if I were still into punishing myself, to berate myself for RUINING fruit by wrapping it in bacon. And goat cheese? There is some small virtue in goat cheese but NOT ENOUGH TO JUSTIFY THE BACON. Instead of wasting my time and energy with that, I enjoyed my couple of figs (we made just a few for each of us and it was perfect). Guilt is no sort of sauce.
Whatever you had today, I hope it fed your body and your spirit.
14 Comments
Bacon-wrapped dates or figs are the absolute ideal appetizer in my opinion. They’re incredibly easy, somehow appear classy, and taste like when syrup from your pancakes gets on your bacon. Delicious. I never tried putting cheese in there too–I’ll have to do that next time. Yours look really yummy.
I love feta so much – stuffing the figs with it just seemed like the best idea in the world. *grin* It adds a nice creamy taste, especially if you use a kind of mild feta.
They DO look classy, don’t they? I had no idea they’d be so easy!
Ok, so, my take on the bacon wrapped fig?
Take black mission figs and stuff them with Cypress Grove Purple Haze chevre. It’s got things like fennel pollen in it. Then, wrap in applewood smoked bacon. THEN, skewer the little suckers and pop onto the grill until hte bacon is done.
While this is grilling? Baste periodically with a sauce made from O&Co Premium Balsamic Vinegar, lavender honey, and sprinkle with a little fleur de sel.
Sweet, cheesy, salty, complex goodness.
You made me so happy with this post!
OMG, figs are fucking awesome. I just got some at Whole Foods tonight. Yum, yum, yum.
Ooohhhhhh! *drool* I love figs!!
I would have never thought of that, but it sounds absolutely awesome.
MMMMMMMM, this just might get me eating figs
I’vg got the bacon and a couple different types of goat cheese I can experiment with. Now I just gotta find someplace that sells figs.
Oh I HAVE to try those soon! They look really yummy
nom nom. I do this, but with blue cheese, instead of feta.
My mother (who unfortunately always talked a much better game than she walked) used to say – why feel guilty about food? There are sooo many other things to spend guilt on, why waste it on food?
Have you tried bacon-wrapped asparagus or bacon-wrapped scallops?
Speaking of bacon-wrapped goodness, growing up my parents would soak water chestnuts in soy sauce overnight, then wrap em with bacon and bake em in the oven. They’re fantastic! I also ate a peanut butter and bacon sandwich the other day… some variety of organic peanut butter that wasn’t too sweet with maple bacon… I can’t begin to explain how good it was!
Bacon-wrapped scallops are great. In my old Joy of Cooking they’re called Angels on Horseback. I love J of C for the “old-fashioned” (i.e. 1950s and 60s) kind of appetizers featured in their 2nd volume – Toasted Cheese Logs! Egg Apples! Stuffed Beets Cockaigne!
They also suggest stuffing dates with pineapple and wrapping them in bacon. Hmmm.
Yum!
(Figs also work well with brie and honey, but it does tend to make both of your hands sticky…)
And, completely unrelated, I thought I’d stop by and tell you that while in France recently, I came across a bistro called “La Rotonde”
I would have sworn that I commented on the heaven that these figs look like the other day… weird. They look awesome.
Also, I have bought more Sockdreams socks. Whooot!
I think by wrapping bacon around a fresh fig stuffed with feta you have successfully managed to make a silk purse out of a sow’s ear. My former favorite appetizer was an oldie from the seventies ramaki: dates, stuffed with water chesnuts and wrapped with bacon and broiled for fifteen minutes at 400 degrees. This is my own creation and I love it now that the pears are coming in during the fall season. I take a 2 inch by 2 inch square of puff pastry, Peppridge Farms is my favorite. In the center of the pastry place a slice of pear that you have wrapped with a slice fo gorganzola cheese and apple smoked bacon. Wrap each diagonal of the sqare fo the pastry to the center. Brush the pastry with melted butter and bake at 350 for 20 minutes. Let rest for a few minutes on a cooling rack and serve with honey mustard for dipping. Here is to having a wonderful fall.