Bacon wrapped Figs with herbed Goat Cheese are clearly a classic. This dish just seemed to happen even though it is not fig season here in this part of the world till Autumn.
It just seemed to be some kind of synergy between my fridge contents and the produce department. I love figs with salty and sweet flavours, and I had the most suitable partners for these figs just waiting at home. I had a small log of goat cheese, herbs from my garden and some dry cured smoked bacon all waiting to be used. I bought the bacon a little while ago and I was saving it for something special. I know it looks a little clunky around these delicate figs but the taste……..I had no idea it would be so amazing.
If you are in Australia hunt. it. down. The “Skara” Artisan Small goods dry cured free range bacon is not to be walked past if you see it. The recipes and techniques for making it stem from a family background in Croatia, and comes to us via South Australia. Vic’s Meats has it in Sydney. Enough .
I needed a starter. When I cook, I never want a fuss, I like to put things in the middle of the table and have everyone help themselves. This is ideal and after stuffing it and wrapping way before it is needed, it takes a couple of minutes to cook up . ( it’s lovely with prosciutto of course).
I love to leave extra aged balsamic and some crushed hazelnut or walnut praline on the table for everyone to pass around. All you need is a few plates or napkins. This version with thick smoky bacon does need a knife and fork.
You don’t really need much of anything else to make it. It’s a great gluten free starter too.
- 6 whole figs firm and ripe, not too soft
- 6 slices bacon prosciutto or pancetta- or smoky ham
- 150 gram goats cheese plain
- 4 tablespoons herbs chopped like basil chives, parsley.
- 1/4 teaspoon black pepper fresh
- 40 ml cream optional if your goat cheese is very crumbly
- 40 ml aged balsamic
- 6 extra basil leaves
- 20 ml olive oil to serve
- 1 tablespoon praline to serve