Baked figs with blue cheese and pancetta the little sophisticated and delicious appetizer! The blue cheese nestled inside the cut figs and the pancetta wrapped around them both like a blanket.

These are 3 of my wife’s favorite ingredients figs, Kikorangi blue, and pancetta. All the flavors work in harmony, the sweet exotic figs, pungent tangy blue cheese, and the rich salty flavors of pancetta.

The blue cheese I’m using is a New Zealand classic. Kikorangi triple cream blue (Kikorangi means blue in te reo Māori) was created by Kāpiti Cheeses.

This recipe is incredibly simple to make and requires only a few minutes to put together and cook. So, let’s get started and create the perfect appetizer that’s sure to wow anyone you serve it to!

Discover The Secret To The Perfect Appetizer Baked Figs With Blue Cheese And Pancetta

As a highly qualified chef and recipe developer, I am always on the lookout for new and creative ways to elevate classic dishes. That’s why I was excited when I was given some fresh figs.

The secret to baked figs with blue cheese and pancetta is the simplicity of the dish.

Baking the figs in a hot oven allows the blue cheese to slightly melt. The fat in the pancetta renders down and imparts its rich salty flavors into the figs and the blue cheese. Also while the heat helps the bottom of the figs to caramelize and intensify their natural sweetness.

So I’ll show you the ins and outs, tips, and tricks for making baked figs with blue cheese and pancetta. The thing about simplistic dishes is there is nowhere to hide on the plate, so they gotta be perfectly floorless.

The Perfect Blend Of Flavors The Essential Ingredients

The beauty of this dish is the few ingredients it requires. There are only 3 of them, well 4 if you include the balsamic glaze. No, wait, 5 ingredients if you count the fresh thyme garnish.

5 ingredients to make this amazing appetizer of baked figs with blue cheese and pancetta.

The Ingredients

• 8 whole Figs.
• 8 rashers Pancetta.
• 160g (5.64oz) Blue cheese Kikorangi blue.
• 1 sprig Thyme fresh.
• 1 tsp Olive oil pomace.
• ½ cup Balsamic vinegar.

How to season food is an art that combines creativity, intuition, and a deep understanding of flavors. That transforms ordinary ingredients into extraordinary culinary masterpieces.

• Fresh Figs — Choose ripe figs that are slightly but not too soft to the touch. They should be purple or brown in color depending on the variety. Green figs are usually under-ripe.
  • If you can’t get figs you can use feijoas, nectarines, or apricots. The feijoas cut the top and bottom, then do exactly the same as the figs.
  • For the stone fruit blanch them, and cut them in half. Remove the stone and place the cheese in the cavity. Then wrap the pancetta around the halved fruit so it covers the cheese.

• Blue Cheese — When it comes to creating delicious baked figs with blue cheese and pancetta dish. Use high-quality blue cheese for maximum flavor.
  • I’m using a New Zealand classic. Kikorangi triple cream blue. You can also use Roquefort, Gorgonzola, or Stilton would all be excellent choices.
• Pancetta — This is a versatile ingredient that adds a distinct salty, savory, and rich flavor to a wide range of dishes. Including this baked figs recipe.
  • When shopping for pancetta, look for high-quality products that are from the belly of the pig, with a good balance of fat and meat.
  • Opt for pancetta that is sold in slices which makes it easier to use in this baked figs recipe. If you can’t get hold of pancetta you can use prosciutto, streaky, or belly bacon.

Simple Yet Sophisticated A Step-By-Step Guide To Making Baked Figs With Blue Cheese And Pancetta

• Preheat the convection oven to 180°C (356°F). For a regular conventual oven 165°C (329°F).

Prepping The Fresh Figs

• When Preparing The Figs — For baking, it’s important to make a small incision on the top of each fruit, cutting down about halfway.
  • This will allow the blue cheese to be tucked inside and melt nicely during the baking process. Simply remove the stalks from the figs and make a cross-shaped cut on the top.
  • Cut the blue cheese into approximately 2 cm square pieces and place one piece in between the cuts of each of the figs.
  • This method of preparation will result in the cheese melting into the figs. The blue cheese will provide a rich pungent and tangy flavor. While the figs will be sweet caramelized, and soft.

Wrapping The Figs In Pancetta

• When Wrapping The Pancetta — Around the figs, it’s important to keep a delicate balance. You want the pancetta to be wrapped snugly enough to hold the blue cheese in place.
  • However, not so tight that it becomes constricting when cooked. While also preventing the blue cheese from melting out of the figs.
  • It’s best to wrap the pancetta around the figs in a spiral, starting from the bottom and working your way up.
  • You can also use toothpicks to secure the pancetta in place if needed. Just be sure to remove the toothpicks before serving.

Baking The Figs With Blue Cheese

• Baking The Figs — Heat the pan or skillet and drizzle in a little olive oil and place in the figs. Bake them in the preheated oven for 15-18 minutes until the pancetta is slightly crispy and the blue cheese is melted.

Balsamic Reduction

The balsamic is best made in advance so it has time to cool and thicken. The other option is to purchase some balsamic glaze.

• To Prepare The Balsamic Reduction — Begin by heating the balsamic vinegar in a saucepan over high heat until it comes to a boil. Then, reduce the heat to a simmer until it has reduced by half.
  • The consistency of the balsamic will be thin initially. However, it will thicken and turn into a sticky syrup once it cools.

The balsamic I’m using is leftover from when I made balsamic infused strawberries. This has a sweet strawberry flavor infused into it. This complements the figs, blue cheese, and pancetta.

Plating The Baked Figs

To plate, start by drizzling the balsamic reduction onto your plates. Then, place the baked figs in a straight line on top of the balsamic. Finally, garnish with fresh thyme leaves for a beautiful finishing touch.

Cooking Is A Science And A Skill

Cooking is a science and a skill that requires a deep understanding of both the technical and creative aspects. Cooking is also a matter of precise measurements and ratios.

For example, baking is particularly sensitive to accurate measurements and temperatures. A slight deviation in the amount of an ingredient or cooking degrees can result in a completely different outcome. So, to help you here is a handy little unit converter tool for cooking without guesswork.

Baked Figs With Blue Cheese And Pancetta

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PREP TIME: | 5 minutes mins

COOK TIME: | 15 minutes mins

TOTAL TIME: | 20 minutes mins

SERVINGS: | 2 people

AUTHOR: | Shannon The Helpful Chef

PIN PRINT RECIPE

DESCRIPTION

DISH SUMMARY

Discover the perfect appetizer of baked figs with blue cheese and pancetta. Flex your culinary muscle with this sophisticated dish while also enjoying the praise from your guests.

Equipment

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  Cookware
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  Kitchen Gadgets
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  Kitchen Knives

Ingredients

1x2x3x

METRICUS CUSTOMARY

• ▢ 8 whole Figs
• ▢ 8 rashers Pancetta
• ▢ 160 g Blue cheese Kikorangi blue
• ▢ 1 sprig Thyme fresh
• ▢ 1 tsp Olive oil pomace
• ▢ ½ cup Balsamic vinegar
• ▢ 2 tbsp Brown sugar optional

Instructions

SHOWHIDE

• Preheat Your Oven – 165 °C or 185 °C

  Cut the stalks off the figs and cut a cross in the top cutting about halfway down. Cut the blue cheese into about 2cm square or a similar size. Spread the figs and place the blue cheese in between the cuts.
  
• Wrap the pancetta around the figs. Don’t wrap the pancetta too tight as it will shrink when cooked.
  
• Heat a pan to medium drizzle some olive oil in the bottom and place the figs into the pan. Place the pan into the preheated oven for 15-18 minutes.

  You’ll know when they are done, the pancetta shrinks and tightens around the fig,s and the blue cheese has melted into them.
  
• To make the balsamic reduction bring the balsamic vinegar to a boil and turn down the heat to a simmer. Let it reduce by half.

  The balsamic will still be a little thin however when cooled it will become thick and sticky.

  You can add brown sugar to the balsamic vinegar, before reducing this is optional.
  
• Plating is easy, drizzle the balsamic onto the plates and place the baked figs on top of the balsamic reduction in a straight line then garnish with fresh thyme leaves.  
  

Chef Tips

• Choose ripe figs for the best results, select figs that are ripe and slightly soft to the touch. This will ensure they cook evenly and retain their shape.
• Be generous with the blue cheese this is what gives the dish its rich, tangy flavor. Don’t be afraid to stuff each fig generously with the cheese.
• You want the pancetta to be wrapped snugly enough to hold the blue cheese in place. However, not so tight that it becomes constricting when cooked. While also preventing the blue cheese from melting out of the figs.
• You don’t want to cook the figs too long that the blue cheese melts too much and spills into the bottom of the pan.
• The balsamic is best made in advance so it has time to cool and thicken.

Nutrition

Serving>1 serve | Calories>408kcal | Carbohydrates>26g | Protein>18g | Fat>25g | Saturated Fat>16g | Polyunsaturated Fat>1g | Monounsaturated Fat>7g | Trans Fat>0.01g | Cholesterol>63mg | Sodium>1003mg | Potassium>313mg | Fiber>0.3g | Sugar>22g | Vitamin A>651IU | Vitamin C>1mg | Calcium>454mg | Iron>1mg

COURSE:

Appetizer

CUISINE:

French

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New Zealand

KEYWORD:

Baked Figs

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Blue Cheese

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Pancetta

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