Baked figs are a tasty and flavorful dish that can be served as a delicious appetizer or as a side dish. Given the sweetness of figs when I bake them, I add thyme and rosemary and pieces of bacon.
If you like figs, don’t forget to read the recipe
- Difficulty: Very easy
- Cost: Very cheap
- Rest time: 2 Minutes
- Preparation time: 5 Minutes
- Portions: 2
- Cooking methods: Oven
- Cuisine: Italian
- Seasonality: Summer, Autumn
- Energy 200.38 (Kcal)
- Carbohydrates 30.01 (g) of which sugars 24.40 (g)
- Proteins 6.63 (g)
- Fat 7.56 (g) of which saturated 2.67 (g)of which unsaturated 4.86 (g)
- Fibers 5.06 (g)
- Sodium 256.35 (mg)
Indicative values for a portion of 150 g processed in an automated way starting from the nutritional information available on the CREA* and FoodData Central** databases. It is not food and / or nutritional advice.
* CREATES Food and Nutrition Research Center: https://www.crea.gov.it/alimenti-e-nutrizione https://www.alimentinutrizione.it ** U.S. Department of Agriculture, Agricultural Research Service. FoodData Central, 2019. https://fdc.nal.usda.gov
Ingredients for 2 people
- 10.5 oz figs
- 1.76 oz bacon
- 1 sprig rosemary
- 1 sprig thyme
Tools
- 1 Baking tray oven
- 1 Parchment paper
- 1 Knife
Procedure
For this recipe, I recommend using ripe but firm figs so that they don’t fall apart too much when cooking. If the skin is
First, take the figs and wash them well under running water to remove any impurities.
Cut the bacon into thin strips/cubes and place them over the figs in the baking tray. This way, they will cook properly.
Alternatively, you can cook it in a pan to have crispy bacon.
Cut the figs in half. Sprinkle them with rosemary and thyme and bake under the grill in a hot oven at 450°F for 10 minutes.
The figs should slightly caramelize and release some of their juice.
Once ready, remove from the oven and serve.
Your baked figs are ready!
Plating tips:
You can complete the dish with fresh ricotta and honey to have a crunchy, creamy, and flavorful dish!
Wine pairing with baked figs:
I recommend pairing this dish with a dry white wine that can balance the aromatic herbs, the sweetness of the figs, and the saltiness of the bacon. For example, you can serve it with a Pinot Grigio from Trentino.
