• Prep Time:
  • Cooking Time:
  • Serves: 1 Servings

Fig Appetizers

  • Recipe Submitted by on

Category: Appetizers

 Ingredients List

  • Ripe fresh purple figs with rosy centers and luscious fresh green figs
  • can make perfect cocktail fare. Allow 1 fig, quartered, for each guest. For
  • each fig, cut 2 thin slices of prosciutto lengthwise into halves. Wrap a
  • half slice around each fig quarter so that it looks like a rose. To serve,
  • sprinkle with fresh lime juice and freshly ground black pepper. Garnish
  • with fresh mint sprigs.
  • Another favorite: Slice each fig lengthwise into halves, 1 fig per
  • person. Into each half, spoon 1 teaspoon of Pecan Cream Cheese (see
  • below). Sprinkle with finely chopped pecans. PECAN CREAM CHEESE 1/2 cup
  • shelled pecans 8 oz. cream cheese, softened 1. Chop pecans coarsely in a
  • food processor fitted with a steel blade. 2. Add softened cream cheese and
  • process until smooth. Scrape out with a rubber spatula, cover, and
  • refrigerate until ready to use. Makes 1 cup.
  • From Gemini's MASSIVE MealMaster collection at www.synapse.com/~gemini


Recipe via Meal-Master (tm) v8.05

Title: Fig Bars
Categories: None
Yield: 24 Servings

1 lb Dried figs; stems removed
1 1/2 c Water
1/4 c Honey
1/8 ts Ground cinnamon
3/4 c All-purpose flour
1/2 c Oat bran
1/4 c Packed brown sugar
1/8 ts Salt; (optional)
1 tb Oil
1 tb Nondiet tub-style margarine
-or butter; cut into small

Oat bran adds richness and texture to the crust of these easy fig bars. If
stored tightly wrapped, the bars will keep for 4 or 5 days at room

Per serving: Calories: 96 Fat: 1.4 g. (12% of calories) Saturated fat:
0.2 g. Cholesterol: 0 mg. Sodium:
10 mg.

Coat a 13-inch x 9-inch baking pan with no-stick spray and set aside.

Chop the figs and place in a food processor. Puree with on/off turns.
Transfer to a medium saucepan. Add the water, honey and cinnamon. Bring to
a boil over medium-high heat. Reduce the heat to medium and cook, stirring
occasionally, for 8 minutes, or until the mixture thickens. Remove from the

Place the flour, oat bran, brown sugar and salt (if using) in a food
processor. Mix with on/off turns. Drizzle with the oil and dot with the
margarine or butter. Mix well with on/off turns.

Press half the mixture into the prepared pan. Spoon dollops of the fig
mixture evenly over the crust; use the back of a spoon to spread it out
evenly. Sprinkle the remaining crust mixture evenly over the top and spread
it out with the back of a spoon. Press it lightly into place.

Bake at 400 degrees F for 22 to 26 minutes, or until lightly browned. Cut
while still warm. Serves 24.

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