Stuffed Fig Appetizers

Brie-Stuffed Figs with Fresh Rosemary
Trim off stem tips of Blue Ribbon Orchard Choice or Sun-Maid Mission or Calimyrna 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.

Bacon-Wrapped Fruited Figs
Bake bacon at 400° for 10 minutes or until bacon is cooked but still flexible, pat dry with paper towels and cut bacon in half. Remove stem and split open figs. Stuff with a small chunk of fresh peach, nectarine or mango. Wrap in half-slice bacon (may not entirely wrap around fig) and fasten with pick. Bake at 400° for 7 minutes or until hot.

Chutney-Ham Stuffed Figs
Remove stem and split open figs. Stuff with a small cube of deli smoked ham and dab of chopped chutney. Garnish with herb sprig.

Sherried Cheese Stuffed Figs
Remove stem and split 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
Remove stem and split 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

Source: Valley Fig Growers