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I'm happiest when the food I make becomes a backdrop to a lively conversation. When I'm not cooking, I'm traveling or dreaming about travel. Come sit with me, and enjoy! Read more here.

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« orange ricotta pancakes: skip the baking powder, add flavor | Main | smoked salmon salad: a light dinner with serious flavor »

blue cheese stuffed figs: flavor rockets for any time of day

Every fig season has me more excited that the last. When I spotted a stack of plump, fresh figs at the grocery store this season with no one around, I wanted a bullhorn to shout: "People! The figs are here!"

After containing myself, I picked up a plastic carton of the tender morsels, inspected all sides to ensure none were damaged, then lowered the container into my shopping basket, peering at it as if it were a newborn child.

My love of figs has prompted a life-long hunt for new and interesting fig recipes. Last year, I made a delicious fig tart and fig, bacon, and arugula salad. This year, I wanted something I could make fast as a appetizer so I stuffed them with blue cheese and pecans and served them on slices of speck.

The warm sweet fig with blue cheese and speck created an explosion of salty-sweet flavor that had me hooked and wanting more.

Blue Cheese Stuffed Figs with Speck

12 Black Mission or Brown Turkey figs
1 small bunch parsley, minced
1/3 cup blue cheese crumbles
3 tablespoons chopped pecans
6 slices of speck

Preheat oven to 425. Stem each fig and slice a shallow "X" on the top (if the cut is too deep, such as in the photo, above, the figs will fall apart in the oven -- I learned the hard way!). Mix together the cheese, pecans, and parsley. Fill each fig with a spoonful of the mixture. Place them on a baking sheet (a Silpat non-stick cooking mat makes for easy clean-up) and in the oven for about 12 minutes or until the cheese has melted.

Lay the speck flat across each plate and top with the baked figs.


Reader Comments (7)

These are hella good.

August 1, 2010 | Unregistered CommenterPaul Ward

I had the same exprerience today. Makes me feel sorta borderline crazy. Like I'm the only one who is excited about that joni mitchell song. It's a little bit lonely with "all i want..."

August 1, 2010 | Unregistered Commentermary

These sound fabulous! Please forgive my ignorance, though...what is speck? I'm guessing prosciutto or some sort of cured ham but would love to know for sure.

August 5, 2010 | Unregistered CommenterCalifornia 49

I work for www.MaramiaFoods.com and this is my personal opinion.

Being from the Mediterranean, we love figs, nuts and cheese. For a little pizzaz try goat cheese or sheep's milk feta cheese and walnuts. You'll for sure be satisfied.

August 5, 2010 | Unregistered CommenterDavid Haddad

Mary -- LOL! So true.

California 49 -- Thanks for the compliment and your question about speck. Basically it's a cured ham much like prosciutto. Wikipedia calls it a "juniper-flavored ham originally from Tyrol" which is in Austria near the Italian border. It's salt-cured and smoked. I think it has more of a traditional ham flavor than prosciutto but the two are very similar -- both dee-lish!

August 8, 2010 | Registered CommenterAngela

Hi! Angela.

Lately I had been too busy to cook that I just got some figs and ate them. But cheese sure looks like a good pair to go a lone. Glad to see you posting again.

Enjoy the rest of the summer.


PS. if you ever want Tamales, let me know. I make them every 4 weeks by the end of the month.

August 13, 2010 | Unregistered CommenterMely

These look great. I like to wrap them in speck/prosciutto/bacon and then broil them. It's the perfect dessert/cheese course in one, especially with a little honey.

October 1, 2010 | Unregistered CommenterPeter

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