cured Italian bacon; unlike American bacon, it isn’t smoked. You’ll find it at specialty
stores, Italian markets, and some supermarkets. Don’t use American bacon: It takes
too long to crisp on the grill.
1/2 cup (3-1/2
to 4 oz.) soft fresh goat cheese
2 Tbs. fresh
About 6 mint
leaves, stacked, rolled into a cylinder, and cut into thin strips
1 Tbs. finely
chopped flat-leaf parsley
and freshly ground black pepper
12 fresh Mission
12 very thin
slices pancetta (1/16 inch or less)
1 Tbs. honey
1/2 tsp. very
finely chopped fresh thyme (optional)
In a small bowl,
combine the goat cheese, breadcrumbs, mint, and parsley; season with salt and pepper.
Cut the figs
nearly in half lengthwise, keeping them attached at the broad end.
Hollow the center
slightly with your thumb.
Stuff each fig
with about 1 tsp. of the goat cheese mixture and squeeze very gently to close.
Hollow a split
fig with your thumb and then add a teaspoonful of filling.
Wrap a slice
of pancetta around each fig, overlapping with each revolution.
Don’t wrap the
pancetta too tightly or you’ll force the filling out or cause the figs to split.
Cover the figs
with plastic wrap and refrigerate (up to 1 day ahead) until ready to grill.
Wrap up the
figs, but not too tightly.
Be sure the
pancetta is very thinly sliced so it stays on the fig and cooks before the fruit
and filling become too mushy.
Grill the figs
over a moderately hot fire to crisp the pancetta and to warm the figs and cheese,
8 to 10 minutes.
figs to a serving dish.
honey and thyme, if using, and drizzle over the figs.
Serve with good,
(per serving): Calories (kcal): 260, Fat (kcal): 9, Fat Calories (g): 80, Saturated
Fat (g): 5, Protein (g): 13, Monounsaturated Fat (g): 3, Carbohydrates (mg): 35,
Polyunsaturated Fat (mg): 1, Sodium (g): 700, Cholesterol (g): 30, Fiber (g): 5.