Mission Figs Flameado
Chef: Robert Del Grande
Serves: 8 people
2 slices thick-sliced bacon
8 dried California Mission figs
1 jalapeño pepper
4 ounces Fontina cheese
1 Tbsp extra virgin olive oil
8 decorative wooden skewers or cocktail picks
Preheat oven to 350°F. In heavy skillet, cook bacon over medium-high heat until browned but not too crisp; cool and cut each slice into 4 pieces.
Remove and discard stems from figs, and trim a thin slice from the bottom of each fig so that it will stand upright.
Then, cut each fig in half, horizontally. Without removing seeds, slice jalapeño crosswise into 8 round slices – for spicy bites, make slices thick or, if you prefer milder bites, cut very thin slices.
Slice cheese about 1/4-inch thick and cut slices into 8 pieces, each about 1/2-inch square.
Arrange bottom half of figs on well oiled baking sheet.
Layer each half with slice of cooked bacon, slice of jalapeño, and square of cheese, and replace top half of each fig.
Press together lightly.
Then, heat in oven at 350°F for about 15 minutes or until cheese has melted.
Very carefully transfer figs to serving dish, and drizzle lightly with extra virgin olive oil.
Insert decorative skewers or picks in center of each fig and serve warm.