Baked Stuffed Mission Figs
This festive recipe is one of the easiest and quickest sides you could possibly prepare for family and friends during Christmas. Figs tend to become rubbery if left in the oven too long, so I highly suggest you only leave these tasty bites only long enough to be heated throughout.
For 3 people
- Spiced Cranberry "Ketchup":
- 1/2 (6 ounce)can tomato paste
- 2 tablespoons apple juice
- 1 tablespoon balsamic vinegar
- 2 tablespoons jellied cranberry sauce
- Nonstick cooking spray
- 12 pitted small Mission figs
- 1 small sweet potato, cooked and cooled
- 1 chipotle pepper in adobo sauce
- 1/2 teaspoon each chili powder and smoked paprika
- Salt and black pepper to taste
- 2 ounces Emmental cheese, thinly sliced
Baked Stuffed Mission Figs Directions
- Make Spiced Cranberry "Ketchup" first by whisking all ingredients together in a small saucepan. Bring to a boil and continue whisking until smooth. Remove from heat and set aside.
- Preheat oven to 300-degrees F. Grease a cookie pan with nonstick cooking spray; set aside.
- On a work surface using tin foil to work on(figs tend to stick to everything), cut each fig in half vertically almost all the way through. Place skin side down and press firmly to flatten, creating a heart shape. Place each on prepared pan; set aside.
- Using a fork, mash sweet potato, chipotle pepper, chili powder, paprika and salt and pepper to taste until well combined.
- Top each cut fig with equal amounts of filling. Add a small slice of cheese on top and bake for about 10 minutes, or until cheese has completely melted and the filling is heated throughout.
- Remove from oven, transfer to a serving plate and dab some Spiced Cranberry "Ketchup" on top of each before serving.