Roasted Mission Figs w/Goat Cheese & Pepper Bacon
Serves 4 as Appetizer
4 to 6 slices of pepper bacon or applewood smoked bacon
4 medium sized fresh ripe figs, such as white or Calimyrna, halved lengthwise
Pomegranite Balsamic Reduction:
3 Tbs pomegranite juice
1/3 cup balsamic vinegar
For the reduction: combine the juice and vinegar in a small sauce pan and heat over medium heat until it’s reduced by half and coats the back of a spoon. Season with pepper and set aside.
Arrange the figs on a baking sheet, cut sides up. With a small melon baller or spoon, scoop out a little bit of the center of the fig. Brush the cut surfaces with the bacon grease. Combine the goat cheese with fresh black pepper and salt. Add a dash of cream to smooth out the cheese, if necessary. Fill the fig with the goat cheese mixture.. Bake until the figs are warmed, about 8 minutes, allowing the cheese to toast slightly.
Arrange the baked figs on a platter, topping each with a piece of pepper bacon and drizzle the reduction atop each fig. Serve warm.
Christine Wansleben, Chef/Owner
Mise En Place Cooking School