Talk of Tomatoes | bacon wrapped, cheese-filled figs.

bacon wrapped, cheese-filled figs.

215735309 35e44e70cc bacon wrapped, cheese filled figs. The sun is out! I cannot wait until summer is blaring at full rate, with cozy days and long evenings sipping this or that until light finally wanes and one lazily heads to bed. There is something soothing about summer, and it isn’t just the warm nights: it is the grilled food.

I have been told—even chastised—for not heating up the grill in the dead of winter. I am beginning to heed that advice, taking off the grill cover once in awhile for a seafood or beef marinated skewer, some easy to make burgers and even a pile of grilled veggies. The thought of it warms me to the core: I like this grill-in-the-winter concept. It does make you feel like you are making summer proud, offering it a stake in taking over another season or in the very least enjoying the culinary nod of outdoor cooking wherever, whenever.

That said, even if you are snowed in right now, the sunshine peeking through here is beckoning me to step outside and grill a bit. And even if it rains, I can tuck under the eaves of my home while grilling, taking some forlorn, summery flavors and bringing them inside to my early spring table (feel free to don the snowsuit or umbrella if your grilling commitment requires braving the elements!).

Put your grill on: whether saluting summer, serenading spring or laughing in the face of winter, I cannot wait any longer to eat these amazing bacon wrapped, goat-cheese-filled figs (it is almost sinful how yummy these are, and how simple they are to make):

Prosciutto Wrapped Figs
Figs
Goat Cheese
Prosciutto

Place figs upright, slice an X through the stem top, down to about 1/2 inch from fig base. Insert rounded tsp. of goat cheese into middle of X; wrap entire fig—around the belly—with prosciutto. Grill until charred and warm. Serve and savor summer… open eyes not required.

Pin it

twitter chatter.

talking about:

subscribe: newsletter

looking for something?

archives by month

Joanna said (20 March 2007 at 2:30 pm):

Wonderful – although I’m not sure when I’m going to find figs in the market …

I’m SO glad to hear that you’ve got sunshine, maybe it will get to us in a day or two … we’ve had snow this week, and we’re longing to get back to the lovely sunshine of last week

Joanna
joannasfood.blogspot.com

Gretchen said (20 March 2007 at 2:39 pm):

I like this even better: use dates instead of figs, cut open enoguh to remove the date seed and stuff with goat’s cheese, then press back together. Wrap with bacon, put a pinch of brown sugar on it, and stick it under the oven broiler. It’s related to your fig recipe, just a twist on it.

jancd said (21 March 2007 at 6:01 am):

I have never tried this, but I will. I sounds delicious!! In Houston, we tend to grill fresh jalepena stuffed with pineapple cream cheese, wrapped in bacon, then grilled. I’m going to have to raise the ruler just a bit.

Kristen said (21 March 2007 at 6:47 am):

That sounds great! Will your entire family eat these then? I wonder if my kids would like them.
Enjoy the sun! We are on Spring Break this week and have had nothing but rain

Terry B said (21 March 2007 at 1:04 pm):

Kristen, who says the kids are even going to get to these? I think the grown-ups would probably scarf them down in short order.

One of the biggest mistakes my wife and I ever made was convincing our reluctant daughters to try the guacamole at a Mexican restaurant. They of course loved it, and we were never able to greedily keep it to ourselves thereafter.

Jennifer said (22 March 2007 at 5:30 pm):

Okay I am not sure about goat cheese (I’m so picky! LOL!) but the fig/proscuitto combo sounds interesting and yummy! I’ve never really had REAL figs or proscuitto before either!

sandi @ the whistlestop cafe said (24 March 2007 at 5:09 pm):

I’ll heat up the grill almost any time. It is so much easier than washing a bunch of pots & pans.
I have had stuffed figs similar to these in Italy…can’t wait to try them myself. Thanks!

janelle said (25 March 2007 at 2:10 pm):

Amy: it IS mouthwatering! Whole foods for figs.

Joanna: yes, sunshine is an amazing thing:).

Gretchen: great idea for a twist!

Anita: I adore these!

Janc: I love hearing all the variations, especially via geographic area—cool.

Kristin: My boys are willing to try anything, and even more than once as time passes since their palates are always evolving:). It’s true!

Terry B: here! here!

Jennifer: I am sure you could find a yummy alternative to goat cheese, then wrap the fig in bacon…

Sher: Yes: do!

Sandi: I bet they taste better in Italy:).

Willa said (25 March 2007 at 6:35 pm):

Oh, my goodness, these sound terrific- as do all of the variations commented on. My officemate’s mom had a fig tree, and she had fresh figs this fall, but didn’t share . Now I will have to seek them out.

Willa