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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.

Fig ham #recipe by @MirabeauWine

Roasted Figs with Cheese and Bacon

blankMaison Mirabeau Wine
This recipe is the perfect storm of sweet and savoury yumminess and a great appetizer.
Prep Time 5 minutes
Cook Time 10 minutes
Total Time 15 minutes
Course Appetizer
Cuisine French
Servings 8 small bites


  • 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.
Tried this recipe?Let us know how it was!

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Cheese plate with Seasonal Figs
The quantities will vary depending on the numbers at your table. However, as a rule, provide a selection of cheeses from mild to strong. You can prepare individual plates for each person or one larger board allowing everyone to select their favourite cheeses.
Cheese Plate with Fresh Figs
Fig Tart with Orange Flower Custard
This is a delicious tart, easy to make a perfect way to use up those figs that your guests brought to your dinner party.
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This cake is quick to prepare. It is a sweet treat that is perfect with a hot cup of coffee or tea or just as lovely with some wine. Delicious, and even better still, enjoyed with friends and a glass of wine
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Maison Mirabeau Wine

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.

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