Fig Tart With Caramelized Onions, Rosemary and Stilton Recipe NYT Cooking


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Slice the figs about 3/4 of the way down the center lengthwise, and open each like a book; set aside. Combine the goat cheese, pesto, lemon juice and zest and 1/4 teaspoon each salt and pepper in.


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Add sprouts, figs and ¼ cup water to pan; sprinkle with salt and pepper, turn heat to medium, and cook, undisturbed, until sprouts and figs are nearly tender, about 5 to 10 minutes. Turn heat to medium-high and cook, stirring occasionally, until any remaining water evaporates, another 5 to 10 minutes. Add vinegar, taste, adjust seasoning and.


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Spread the butter on one side of each of the 8 slices of Sara Lee® Artesano™ Bread. Butter side down on the cutting board add fig puree to four of the slices. Add the bleu cheese to the remaining four slices. Add a slice of provolone to each of the slices. Top four slices with bacon. Close the sandwiches, a bacon covered piece of Sara Lee.


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Place in preheated oven for 5-8 min until lightly browned and crisped. While pizza crusts are in the oven, cook bacon. Rough chop bacon after cooking. To assemble pizzas, use the back of a spoon to create a thin layer of fig preserves on pizza crusts, leaving about ½" around the edges. Place bacon and dried figs on top of the preserves.


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Set aside. Using a melon baller or small spoon, scoop out the center of each halved fig. Fill each hollowed fig half with blue cheese. Wrap a half-strip of bacon around each filled fig half and secure with toothpicks. Place, cut side up, on the prepared baking sheet. In a medium saucepan, cook bourbon over medium heat until reduced by half.


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In a pot, add the onions and a drizzle of olive oil. Cook on low heat, stirring occasionally, for 10-15 minutes or until tender and browned. Set it aside. Place your flatbread on a baking sheet. Spread the fig jam and Boursin cheese evenly on top of the flatbread. Add an even layer of the bacon and caramelized onion on top of the fig jam/cheese.


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Step 2. Pour off all but 2 Tbsp. fat from skillet; save for another use. Add maple syrup to skillet, swirling to combine, and heat over medium-high. Arrange figs in skillet in a single layer, cut.


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Instructions. Preheat oven to 425 degrees F. Line a baking sheet with foil and set aside. Cut the bacon strips in half so that you have 24 short strips. Wrap one short bacon strip around a fig and secure it with a toothpick. Repeat with remaining figs and bacon. Place the figs onto the prepared baking sheet.


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Preheat the oven to 350° F. In a medium heavy skillet, place the bacon slices in a single layer and cook over low to medium-low heat, turning as needed until just beginning to brown. Transfer to.


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Heat toaster oven to broil and line the toaster oven tray with foil. Wrap each fig in a strip of bacon, trimming the bacon as necessary, and secure with a toothpick. Season with salt and pepper and place on the toaster oven tray. Bake for about 8 to 10 minutes until the bacon is crisp and the figs are tender. Originally appeared: Radio, January.


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Instructions. Pre-heat oven to 350°F (175°C). Line a baking sheet pan with parchment paper. Place cut figs on a lined sheet pan. If any of the figs don't sit level, make a small flat cut across the bottom of the fig so that it sits flat when you add the toppings. Top the figs with the crumbled cheese and bacon.


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Slice baguette in 1/2″ to 1/3″ rounds, toast on one side under the broiler. Turn slices over and brush with olive oil. Return to the oven to broil baguette slices until lightly golden brown. Spread a small portion of fig preserves on each crostini, then add your crispy bacon bits, goat cheese crumbles and pecan pieces.


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Turn the figs as needed to brown and crisp the bacon on all sides. As above, transfer the figs to several layers of paper towels to blot off any excess fat before serving them piping hot. *If you want to gild the lily, cut a vertical slit in the sides of the figs before wrapping them and insert a peeled almond or a nub of blue cheese or a bit.


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Directions. Preheat oven to 375°. Cut bacon strips in half crosswise. In a large skillet, cook bacon over medium heat until partially cooked but not crisp. Remove to paper towels to drain. Cut a lengthwise slit down the center of each fig; fill with 1/2 teaspoon cream cheese. In a small bowl, mix brown sugar, chile blend powder and cinnamon.


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Step 2. Pour off all but 2 Tbsp. fat from skillet; save for another use. Add maple syrup to skillet, swirling to combine, and heat over medium-high. Arrange figs in skillet in a single layer, cut.


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Directions. 1. To make the grilled figs with bacon: Cook bacon pieces in a large nonstick skillet over medium-low heat, stirring often, until brown and crisp, 8-10 minutes. Using a slotted spoon, transfer crispy bacon to a small bowl lined with paper towels to absorb excess fat. 2.