Mirabeau Recipe: Roasted Figs with Cheese and Bacon
Some fig trees in Provence produce fruit twice in a year — early summer and in the fall. When you see figs in your local market, or better yet 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
- 6-8 Fresh Figs
- Hard cheese (Parmesan, Gruyère or Comté)
- 3 Slices Parma Ham or Speck
- Salt and Pepper
- 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 pre-heated oven at 325F (160C) 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.