Mission Figs Flameado

Menu Part: 
Appetizer
Cuisine Type: 
American
Serves: 
8

Figs are a handy finger food—one of the characteristics of a good snack. These are roasted and stuffed with bacon, jalapeño peppers and cheese to pump up flavor and make them heartier.  

Ingredients

2 pieces thick-sliced bacon
8 dried California mission figs
1 jalapeño pepper
4 oz. Fontina cheese
1 tbsp. extra virgin olive oil
8 wooden skewers or cocktail picks

Steps

  1. Preheat oven to 350°F. In heavy skillet, cook bacon over med-high heat until browned but not too crisp; cool and cut each slice into 4 pieces.
  2. Remove and discard stems from figs. Trim a thin slice from the bottom of each fig so that it will stand upright; cut each fig horizontally in half. Without removing seeds, slice jalapeno crosswise into 8 round slices. (For spicy bites, cut slices thick; for milder bites, cut very thin slices.) Slice cheese about 1/4-in. thick; cut slices into 8 pieces, each about 1/2-in. square.
  3. 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; replace top half of each fig and press together lightly.
  4. Place baking sheet in 350°F oven; bake for about 15 min. 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.
Source: California Fig Advisory Board

More From FoodService Director

Ideas and Innovation
leftovers containers

We use our Menu Forward idea to empower staff to develop menu items and keep leftovers in check. Product left at the end of service may be claimed by any station to become part of a new item within six weeks. I’m happy to see my star team fighting for their ideas and products; the benefit to food cost is spot-on, and my freezer has no mystery items lurking in the corner.

Ideas and Innovation
food allergy

When potential students come to campus, we match them with a student from our allergy support group for a tour of our dining facilities. The ambassador helps the potential student to understand how they navigated campus with their food allergy. This showcases what we do for allergies on campus, and is a highly successful way to make the students feel good about dining.

Menu Development
muse school produce

Kayla Webb, executive chef at Muse School, has transitioned the private K-12 day school in Calabasas, Calif., to an entirely vegan menu over a three-year period. Webb talks about her menuing, and how the school’s kitchen earned the title of “greenest restaurant in the world” from the Green Restaurant Association.

Q: How did you help parents get used to the idea of an all plant-based diet?

A: The first year, we didn’t announce it. We were just serving one plant-based meal a week, so it wasn’t that drastic. We do monthly Muse Talks where we invite different speakers to our school to...

Ideas and Innovation
lettuce dirt

Savor at McCormick Place developed the Green Thumb brand for menu items and products featuring its rooftop bounty; the latest is a pale ale made with the first crop of hops grown on the roof. Promoting that branding and the convention center’s green certification has brought in business from groups with a sustainability focus.

FSD Resources