Stuffed Figs Wrapped in Bacon

If Leslie Anne Tarabella isn’t your personal friend, I’m so sorry. But chin up! Leslie Anne writes these terrific collections of stories that help the rest of the universe understand the Deep South. She’s a hoot, and very insightful.  Is there a word for that?  In any case, you should go buy her books immediately. Her latest is Exploding Hushpuppies. Crack it open, and pour a glass of wine. It’s like having the nicest, funniest, most popular girl ever over for a drink.

I’m lucky because she came to my house yesterday, and she brought me fresh figs from the tree in her yard:  a whole bowl full! I like a lot of people, but right now Leslie Anne is my favorite person on Earth.

I love figs. Fig season is short. And a quantity of just-picked fresh figs is something of an emergency around here. Thankfully this isn’t my first fig rodeo, so I knew exactly what to do.

Several years ago I found myself in possession of 12 or 15 perfectly ripe fat fresh figs just off the tree. I’d started with more–I’d picked them at my aunt and uncle’s house–but I ate a bunch on the way home. I took what was left of the figs into the kitchen and looked at them for a while. Then I looked in the fridge. Aha!

I sliced those figs open, stuffed them with ricotta cheese, wrapped a piece of bacon around them, and cooked them until the bacon was getting crisp. Out of the oven I drizzled them with Balsamic Glaze.

I’m telling you, I’ve never been so happy to be alone in my life. Those stuffed figs are still one of the best things I’ve ever eaten.

You can make whatever you want with your fresh figs, but I know for a fact what I’m doing with mine: Stuffed Figs Wrapped in Bacon*.

Thanks, Leslie Anne!

*I’ve written the recipe for a dozen or so figs. Of course the recipe can be–and probably ought to be–doubled, tripled, quadrupled, etc.  Just don’t crowd them on the pan.

EDIT:  Yes, I ate them all both times.

Print Recipe

Stuffed Figs Wrapped in Bacon

Ingredients

• 12 ripe fresh figs, washed and patted dry
• ⅓-½ cup ricotta cheese
• 6 slices bacon, cut in half
• balsamic glaze, optional

Instructions

• Preheat oven to 375°.
• Starting a bit below the stem, cut the fig three-quarters of the way through. You'll be cutting straight down to the blossom end. Fill each fig with a teaspoon of ricotta and wrap with a piece of the bacon. Secure with a toothpick if you like.
• Place the figs on a sheet pan covered with parchment or foil. Bake for 30 minutes. After 30 minutes, turn the broiler on and broil for another 5 minutes or until the bacon is crisp. Remove figs to a plate. Drizzle with balsamic glaze if using. Serve.