John Myers
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Baked Figs with Cream Cheese on Mixed Salad
The perfect baked figs with cream cheese on mixed salad recipe with a picture and simple step-by-step instructions.
Baked figs
- 3 Figs fresh
- 3 Discs Pancetta belly bacon
- 2 tablespoon Cream cheese double cream setting
- 1 piece Chili
- 1 Clove of garlic
- 1 tablespoon Chopped pistachios
- 1 teaspoon Chopped rosemary
- 1 tablespoon Extra virgin olive oil
- Salt and pepper
Mixed salad
- 2 Handful Lollo rosso
- 0,5 Red sweet peppers
- 1 Fresh tomato
- 10 Blackberries fresh
- 1 Leeks stick
- 1 tablespoon Extra virgin olive oil
- 2 teaspoon Balsamic vinegar
Baked figs
- Wash the figs, pat dry and cut off the roots. Cut the figs crosswise but not all the way down.
- Chop the chilli and garlic. Add the chopped rosemary and chopped pistachios, the olive oil to the cream cheese and mix well. Season to taste with salt and pepper.
- Pour the cream cheese mixture into the figs. Wrap the figs with a slice of pancetta each. Bake in the preheated oven at 200 ° above and below heat for about 15 minutes.
Mixed salad
- Wash and clean the ingredients for the salad. Pluck the leaves of the Lollo Rosso into small pieces. Cut the tomatoes into slices, the peppers into strips and the spring onions into rings. Put these ingredients on a plate with the blackberries. Pour over the olive oil and balsamic vinegar. Season to taste with salt and pepper.
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- Place the baked figs on the salad and serve with some toasted white bread.
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