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Mirabeau Recipe: Roasted Figs with Cheese and Bacon

Some fig trees in Provence produce fruit twice a year — early summer and in the fall. When you see figs in your local market or on trees along your way, gather some to make this easy appetizer. The recipe is Italian-inspired but made in Provence by the folks at Mirabeau Wine.

Roasted Figs with Cheese and Bacon

Maison Mirabeau Wine

This recipe is the perfect storm of sweet and savoury yumminess and a great appetizer.

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Prep Time 5

Cook Time 10

Total Time 15

Course Appetizer

Cuisine French

Servings small bites

Ingredients

6-8 fresh figs
hard cheese (Parmesan, Gruyère or Comté)
3 slices Parma ham or speck
salt and pepper

Instructions

Chop off the little stem so that each fig half can be sliced in two horizontally (if you slice them longways they fall over too easily).
Add a slice of cheese and ham on top of each fig and add pepper and salt.
Put in a preheated oven at 325°F (160°C) degrees and leave to roast for about 10 minutes, until the cheese has melted and the bacon crisped up.
Make sure you don’t leave it for so long that the fig collapses and turns to mush.
Serve on a pretty dish, the fig should be firm enough for your guests to pick up easily.

Keyword Appetizer, Figs

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Tags:Appetizer,Bacon,Cheese,Figs,Ham

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Maison Mirabeau Wine

Stephen had been in the corporate world for 15 years and in August 2008 turned down a promotion that would have meant more money but also more stress, longer hours and less time with his young family. For many years the Cronks had been dreaming and talking about moving to France to make their own wine, but the moment never seemed quite right to make the big leap.

Soon after, a good redundancy offer seemed the perfect opportunity to turn the dream into reality and after selling their beloved house, they left the leafy suburbs of south-west London in August 2009. Their worldly possessions were packed up on the back of a truck and with barely a word of French between them, the family headed south to a small village called Cotignac, in the heart of Provence.

The Cronks spent a year getting their bearings, learning to live the provençal way, as Stephen was criss-crossing the country researching and finding the best vineyards to work with. The next step was setting up a small wine business with the principle objective of making a Provence rosé that would be regarded as one of the very best from the region, while building a brand that people would grow to love. In order to achieve this aim, they put together a highly experienced winemaking team and threw their heart and soul into the brand and innovative communications with their customers. Mirabeau is now being sold in more than 30 markets, has won medals and earned acclaim from some of the world’s toughest wine critics, but what really makes Stephen happiest is that their wines are an integral part of people having a great time together.

Read more about the Mirabeau Wine story here.

Mirabeau Recipe: Roasted Figs with Cheese and Bacon