- 2 slices thick-sliced bacon
- 8 California Dried Figs
- 1 jalapeno pepper
- 4 ounces fontina cheese
- 1 tablespoon extra virgin olive oil
- 8 decorative wooden skewers or cocktail picks
Nutrition Facts (per serving)
Calories 150 (51% from Fat); Total Fat 9g; Saturated Fat 4g; Trans Fat -0-g; Cholesterol 20mg; Sodium 190mg; Potassium 170mg; Carbohydrate 13g; Sugar 11g; Dietary Fiber 2g; Protein 6g
Vitamin A 4% Vitamin C 10% Calcium 10% Iron 2%
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 jalapeno crosswise into 8 round slices – for spicy bites, make slices thick or, if you prefer milder bites, cut very thin slices. Slice cheese about ¼ inch thick and cut slices into 8 pieces, each about ½ inch square.
Arrange bottom half of figs on well oiled baking sheet. Layer each half with slice of cooked bacon, slice of jalapeno, and square of cheese, and replace top half of each fig. Press together lightly.
Warm in the oven 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.
In the tradition of Queso Flameado (flamed cheese), this hors d’oeuvre is a study in contrasting flavors and textures – sweet, salty, spicy, smoky and chewy; crispy, crunchy and creamy. All in one bite! What a bite!