Recipe: Stuffed Fig Appetizers - 4 variations

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