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Planked Figs with Pancetta and Goat Cheese Recipe

Planked Figs with Pancetta and Goat Cheese Recipe

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Planked Figs with Pancetta and Goat Cheese

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Ingredients

Count

Nutrition

311

Calories

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Ingredients:

Serving

1/2 cup creme de cassis or other not-too-sweet fruit liqueur, such as creme de mure, or calvados
1 tbsp cracked black pepper
8 large, ripe black or green fresh figs , cut in half lengthwise, stems left intact
8 thin slices pancetta
1 cup crumbled fresh goat cheese
clover or other amber honey for drizzling

Directions:

Method: 1. Pour the fruit liqueur into a shallow dish. Sprinkle the pepper on a saucer. Dip the cut sides of the figs first into the fruit liqueur, then into the pepper, and place, cut side up, on a baking sheet to marinate for 20 minutes.
2. Cut each slice of pancetta lengthwise into 1/2-inch strips. Loosely wrap each fig half with a strip of pancetta. Fry the rest of the pancetta until crisp and crumbly and set aside.
3. Prepare a hot fire in your grill.
4. Place the planks on the grill grate and close the lid. When the planks start to smoke and pop, after 3 to 5 minutes, open the lid and turn the planks over using grill tongs. Quickly place the fig halves on the planks, cut side up. Sprinkle the goat cheese and fried pancetta on the figs. Cover and plank-roast for 12 to 15 minutes, or until the figs have softened and are scorched around the edges and the goat cheese has a burnished appearance and a brownish-red color. Drizzle with the honey and serve.
Oven-Planking: Preheat the oven to 450°F. Place the planked pancetta-wrapped figs, sprinkled with goat cheese and fried pancetta, in the middle of the oven. Plank-roast for 12 to 15 minutes, or until the figs are scorched around the edges. Drizzle with honey and serve.
Note: This recipe can easily be divided in half if you have a grill that is too small to accommodate two planks at the same time, or you can stagger the cooking.
From 25 Essentials: Techniques for Planking by Karen Adler and Judith Fertig. Copyright © 2010 by Karen Adler and Judith Fertig; photographs copyright © 2010 by Joyce Oudkerk Pool. Published by The Harvard Common Press.

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Nutrition Facts

Per Serving Per 100 g

Amount Per 1 Serving
Calories	311.47 Kcal (1304 kJ)
Calories from fat	181.83 Kcal
		% Daily Value*
Total Fat	20.2g	31%
Cholesterol	56.34mg	19%
Sodium	454.86mg	19%
Potassium	288.18mg	6%
Total Carbs	17.92g	6%
Sugars	14.45g	58%
Dietary Fiber	2.85g	11%
Protein	16.55g	33%
Vitamin C	1.7mg	3%
Iron	0.9mg	5%
Calcium	406.6mg	41%

Amount Per 100 g
Calories	215.43 Kcal (902 kJ)
Calories from fat	125.76 Kcal
		% Daily Value*
Total Fat	13.97g	31%
Cholesterol	38.97mg	19%
Sodium	314.6mg	19%
Potassium	199.32mg	6%
Total Carbs	12.4g	6%
Sugars	10g	58%
Dietary Fiber	1.97g	11%
Protein	11.45g	33%
Vitamin C	1.2mg	3%
Iron	0.6mg	5%
Calcium	281.2mg	41%

* Percent Daily Values are based on a 2000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
Find out how many calories should you eat.