I am sure you are wondering where in the heck I have been with my #TracyTastesAmerica recipe project. My last recipe was in January and it was at the same time that I started a new job. Let’s just say that I work for one of the most popular restaurants in Tampa and I have been just a tad busy. I left off in my home state of California with a recipe for Strawberry Soup and still have a few more recipes to tackle before heading to Colorado.
Today’s recipe is adapted from Valley Fig Growers which is a fig-grower owned cooperative based in Central California. I was recently introduced to them while attending the Everything Food Conference earlier this month is Salt Lake City, UT. I sampled some of their products including their Organic Fig Spread, which I can’t stop thinking about almost a month later. Now that I am back home and in my normal routine, I plan on ordering a few and sharing with my friends. Available in Fig Orange, Organic Mission, Balsamic Pepper and Fig and Port, these spreads will steal the spotlight at your next gathering. No matter how hard I tried, I could not stop going back to their display table at the conference and shamelessly digging into their samples. (I am sorry Valley Fig! I was the one that kept eating all of your products.)
Every since I was a little girl, I have loved figs. Growing up in Northern California, they were a staple in my childhood and I have been eating them for as long as I can remember. Fresh or dried, they are always welcome in my belly. One of my favorite ways to enjoy fresh figs is stuffed with goat cheese and wrapped in prosciutto. While these are quite tasty, they are hard to enjoy year round, so I have the next best thing: California Fig & Bacon Apple Smoked Cheddar Bites. Sweet and salty, these tasty little numbers are everythanggg.
Easy to make and perfect for social gatherings, these can be whipped up in less than 30 minutes. The topping is made with a mixture of Apple Wood Smoked Cheddar and cream cheese with figs, sherry, bacon and scallions, then topped on toasted baguette slices. You can get creative with the cheese and use something fun. You can also drizzle with honey for additional sweetness.
These go great with wine and I enjoyed mine with a glass of my favorite Pinot Grigio by CK Mondavi and Family. Because these are so versatile, you can pair them with just about anything such as sparkling wine, Pinot Noir or your preferred beer or cocktail of choice. I must warn you, no one can eat just one.
I hope you enjoy these as much as I do and I can’t wait to share more fig recipes with you. Cheers!
- 1 cup shredded apple wood smoked cheddar (you can substitute sharp cheddar or any similar cheese of your choice)
- 2 ounces (1/4 cup) cream cheese, softened
- 1/2 cup stemmed and chopped (1/4-inch) Blue Ribbon Orchard Choice or Sun-Maid California Figs
- 1/3 cup thinly sliced green onions
- 2 tablespoons dry sherry
- 2/3 cup cooked, chopped bacon
- 20 thin slices (cut diagonally) baguette
- In small bowl, stir together cheddar and cream cheeses.
- Stir in figs, green onions and sherry. (This can be prepared a day ahead and stored in a covered container in the refrigerator.)
- To serve, preheat oven to 375° F. Place baguette slices on large baking sheet and lightly brush with olive oil or avocado oil.
- Place in oven for 4 to 5 minutes or until lightly toasted.
- Spread fig mixture on baguette slices and top with bacon.
- Return to oven for 4 to 5 minutes or until cheese melts.
- Serve and enjoy!
**recipe adapted from Valley Fig with slight alterations.