07 August 2007

An Indulgence for Fig Season


I will offer you the fact that this is technically a salad. Granted, it involves things both cheese-stuffed and bacon-wrapped, but it is a salad. And actually, I think the true object of indulgence in this dish is, that apple of my eye, the fig. Keeping my promise of more fig recipes, I offer you this salad with cheesy-bacon wrapped figs.

While it sounds terrifically indulgent, I think this dish has just the right balance of things. Figs are stuffed with cheese, wrapped in bacon and put under the broiler so that the figs warm, the cheese oozes from their center, and the bacon is crispy. Situated over a bed of greens, which absorb a bit of bacon juices, it's the perfect thing to eat with a knife and fork: each bite gets a good bunch of greens accented by a little warm, figgy bacon goodness. The portions are just right, with just enough cheese and meat for flavorful accent, but not overly indulgent. While this is good with just about any cheese, I like to use a creamy one that will melt nicely, like Camembert or Pont L'Eveque.


Salad with Cheesy Bacon-Wrapped Figs
I think just about any cheese works in this wonderful salad, I like to use a creamy cheese like Camembert, but goats cheese and blue cheese are other good choices. Inspired by Gourmet. Serves 4.

8 figs
4 oz cheese of choice
8 strips of bacon
mesclun (mixed salad greens)
lemon juice, salt

1. Preheat the broiler. In a skillet saute the bacon until most of the fat is rendered off but the bacon is still pliable, about 7-10 minutes. Drain on paper towels.
2. Use a knife to cut a small cone out of the base of a fig. Take a small ball of cheese and shove it up into the middle of the fig, then, replace the fig bottom. Repeat with remaining figs. Wrap each fig with a strip of bacon, secure with a toothpick, and place on a baking sheet. Place the figs under the broiler for 2-3 minutes, until the bacon is crispy.
3. Toss the greens with lemon juice and salt, then divide between four plates. Take a little of the bacon juice from the bottom of roasting pan and drizzle over the greens. Place two figs on each plate (removing the toothpicks), serve immediately.
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8 comments:

liveleah said...

you rock. i can't wait to make this!

Amber Fairweather said...
This comment has been removed by the author.
Meeta said...

Cheese-stuffed and bacon wrapped - in a salad is the best way to cover all the cravings. Figs yummy! Looks lovely.

Andreea said...

i am so glad to have discovered you blog. love figs. will try this one out asap

LØVE Chocolate said...

More delicious food, as always!

all this talk of figs reminds me of what I was doing last year this time - picking figs from the tree on the grounds of the restaurant where I worked. We used them for a dessert, and always had more than enough - that is, until they put up the sign that said, "please don't pick the figs" to deter visitors from taking a stash home. After that sign, we never picked more than six figs from four trees!

MyKitchenInHalfCups said...

Oh my heart be still, this is beautiful! Wow! I want to try this with blue cheese, yes, oh YES!

deborah lynne murphy said...

Please do not ever stop blogging. Your food and your photographs are inspiring and wonderful! Happy Summer!

Anonymous said...

I agree with Deborah, Mercedes. You ARE inspirational and wonderful!!!!!!!!!!!!!!!

-Jesse C.