Seared Fresh Black Mission Fig

Seared Fresh Black Mission Fig

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Credit: Lia Fallon, Chef, Jedediah Hawkins Inn, Jamesport, N.Y.
The National Culinary Review, September 2013


1 fresh California Black Mission fig, cut in half lengthwise
Fine granulated sugar, as needed
1 t. olive oil
1 oz. brie cheese (or blue cheese)
1 slice crisp fried bacon
1 oz. toasted baguette slice


Method: Sprinkle fig halves lightly with sugar. Lightly coat bottom of cast-iron skillet with olive oil; heat to very hot. Arrange fig halves, cut side down, in pan; sear for about 2 minutes. Remove; place cut side up on serving plate. Allow to cool slightly. Add brie and bacon. Serve immediately with baguette slice.


1 serving


Appetizer, Pork, The National Culinary Review

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