Best Planked Figs With Pancetta And Goat Cheese Recipes

Fig and Goat Cheese Bruschettas image

Provided by Ina Garten

Time 1h30m

Yield 12 servings

Number Of Ingredients 8

2 teaspoons grated orange zest (2 oranges)
1/2 cup freshly squeezed orange juice
3 3/4 cups sugar
1 vanilla bean, split lengthwise
2 pounds fresh ripe purple figs, stems removed and halved lengthwise
12 slices sourdough bread, for serving
8 ounces creamy goat cheese, such as Montrachet, for serving
Grated orange zest, for serving (optional)

Steps:

Place the orange zest and orange juice in a medium (10-inch) heavy-bottomed pot or Dutch oven, such as Le Creuset. Add the sugar, vanilla bean, and figs to the pot. Cover and bring to a full boil over medium heat. (Don't worry; it may look dry.) Stir the mixture and boil hard for 1 minute, stirring to dissolve the sugar. Lower the heat, and cook uncovered at a full simmer for 50 minutes to 1 hour and 15 minutes, stirring occasionally. You want the little bubbles to be throughout the pot, not just at the edges. After 45 minutes, refrigerate a small amount of the liquid to see if it becomes syrupy. It should be like a soft fruit preserve. Keep cooking just until the liquid starts to gel when cold. If the liquid is too firm, add a little orange juice or water, cook for a minute, and test it again until it's right. Depending on how ripe the figs are, they will probably keep their shape, but it's fine if they don't. Discard the vanilla bean and serve or refrigerate.
Before serving, toast or grill the bread and spread with goat cheese. Spoon the fig preserves on, then the grated orange zest if using, and serve.

Crostini with Poached Figs and Goat Cheese image

Provided by Giada De Laurentiis

Categories appetizer

Time 1h

Yield 20 crostini

Number Of Ingredients 12

2 cups dry red wine, such as Pinot noir
2 tablespoons plus 1 teaspoon honey
6 dried Mission figs (about 4 ounces)
2 whole star anise
3 ounces pancetta, sliced into 1/4-inch thick slices
1 loaf country white bread, cut into 1/2-inch slices, and then cut into shapes, optional
2 tablespoons olive oil
8 ounces goat cheese, at room temperature
2 tablespoons lemon juice (about 1 small lemon)
1 teaspoon chopped fresh mint
1/4 teaspoon kosher salt
2 tablespoons sliced fresh mint, for sprinkling

Steps:

In a medium saucepan combine the wine, 2 tablespoons of the honey, the figs and star anise. Bring to a boil over medium heat. Reduce the heat to low and simmer until the figs are plump and tender, about 20 minutes.
Transfer the figs to a cutting board to cool for 5 minutes. Then cut the figs into 1/4-inch slices. Discard the anise and bring the liquid back up to a boil over medium heat. Cook until the mixture is thick and reduced to 1/4 cup, about 10 minutes. Transfer the syrup to a small bowl and cool to room temperature.
Place a rack in the center of the oven and preheat to 375 degrees F.
Place the pancetta on a baking sheet and bake until the slices are crispy and brown, about 6 minutes. Set aside to cool then roughly chop.
Brush the bread slices with the oil. Place on a baking sheet and bake until lightly toasted, about 8 minutes. Transfer to a cooling rack.
In a medium bowl combine the goat cheese, lemon juice, remaining 1 teaspoon honey, the chopped mint and the salt. Spread 1 tablespoon of the goat cheese mixture onto each crostini. Top with fig slices, pancetta crumbles and a sprinkle of sliced mint. Just before serving, drizzle with the reserved syrup.

Planked Figs with Pancetta and Goat Cheese image

Provided by Karen Adler

Yield Serves 6 to 8

Number Of Ingredients 7

Ingredients
1/2 cup crème de cassis or other not-too-sweet fruit liqueur, such as crème de mûre, or Calvados
1 tablespoon cracked black pepper
8 large, ripe black or green fresh figs, cut in half lengthwise, stems left intact
8 thin slices pancetta
1 cup crumbled fresh goat cheese
Clover or other amber honey for drizzling

Steps:

Method:
1. Pour the fruit liqueur into a shallow dish. Sprinkle the pepper on a saucer. Dip the cut sides of the figs first into the fruit liqueur, then into the pepper, and place, cut side up, on a baking sheet to marinate for 20 minutes.
2. Cut each slice of pancetta lengthwise into 1/2-inch strips. Loosely wrap each fig half with a strip of pancetta. Fry the rest of the pancetta until crisp and crumbly and set aside.
3. Prepare a hot fire in your grill.
4. Place the planks on the grill grate and close the lid. When the planks start to smoke and pop, after 3 to 5 minutes, open the lid and turn the planks over using grill tongs. Quickly place the fig halves on the planks, cut side up. Sprinkle the goat cheese and fried pancetta on the figs. Cover and plank-roast for 12 to 15 minutes, or until the figs have softened and are scorched around the edges and the goat cheese has a burnished appearance and a brownish-red color. Drizzle with the honey and serve.
Oven-Planking: Preheat the oven to 450°F. Place the planked pancetta-wrapped figs, sprinkled with goat cheese and fried pancetta, in the middle of the oven. Plank-roast for 12 to 15 minutes, or until the figs are scorched around the edges. Drizzle with honey and serve.