Filled Wrapped Figs

My experience in Southwest France started with a gracious invitation from John and Rochelle to visit them at their Maison de Moulin outside St. Foy la Grande. My first night there, Rochelle prepared these as appetizers, using ripe purple figs from the tree outside her kitchen. The main course that night was Gigot — leg of lamb — which John grilled to perfection. He then cooked these using the residual heat from the fire. Whenever I eat them, the taste reminds me of the night when my fantastic French adventure began. (Serves 6)


  • 12 ripe purple or green figs
  • 1 ½ - 2 oz. soft fresh chevre
  • 6 piece pancetta or unsmoked bacon, cut in half cross-wise


Preheat broiler or grill

  • Soak a dozen toothpicks in water for about 20 minutes.
  • Wash the figs. Using a paring knife, cut the stems off just at the base of the stem. Make a small incision in the middle each of fig, about half its length.
  • Put a dab of chevre into each fig, using a small spoon. Be careful not to over-fill them.
  • Wrap each fig in one of the half-slices of pancetta or bacon. Be sure the fig is completely sealed. Secure it with a toothpick.
  • Broil or grill the figs just until the pancetta or bacon is cooked. Serve hot.

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