Figs and sharp cheese are a perfect combination.
Who said you can't play with your food?
Shape figs into a heart shape and serve with shards of Parmigiano Reggiano
Gorgonzola, Fig and Walnut Tartlets
1 refrigerated pie crust, softened as directed
6 dried figs, coarsely chopped (1/3 cup)
1 Tbsp. dark brown sugar
1/8 tsp. cinnamon
1/4 cup chopped walnuts
1/2 cup crumbled Gorgonzola cheese
1 Tbsp. honey
Heat oven to 425 degrees F. Unroll pie crust on flat surface.
Using a 2-inch cookie cutter, cut 24 rounds from pie crust. Gently press 1 round in bottom and up sides of each of 24 ungreased mini muffin cups.
In a small bowl, mix figs, brown sugar, cinnamon, walnuts and figs. Spoon 1 Tbsp. into each cup.
Bake 7 to 11 minutes until bubbly and golden brown. Remove tarlets to serving plate.
Drizzle tartlets with honey and serve warm.
Bacon Wrapped Figs with Gorgonzola Cheese
24 dried figs
8 oz. Gorgonzola Cheese
8-10 thin smoked bacon strips
Preheat oven to 3575 degrees F. In a medium saucepan, bring 2 cups water to a simmer. Add dried figs and remove from heat. Allow figs to plump (about 5 minutes). Remove from pan and place on paper towel to dry. Soak toothpicks in water for 5 minutes. Snip stems from figs, then cut an "X" into the top of the fig and open gently. Place a small cube of cheese into the fig and close. Gently stretch the bacon and cut strip into 3 pieces. Lay bacon slice around the fig and secure with toothpicks. Place figs on parchment lined cookie sheet. Sprinkle with brown sugar and freshly ground black pepper.
Bake approx 15-20 minutes or until bacon is done.
Serve warm or at room temperature.
~Tartlet Recipe - Pillsbury