If you have small figs, this recipe will make a lovely finger food to serve with drinks. Or choose a larger variety of fig and serve as a starter by popping the grilled figs on top of some fresh rocket or salad leaves moistened with vinaigrette.
I split my figs in half through the stalk and add them to salads. Perhaps the perfect partner for a ripe fig is thinly sliced prosciutto, as the ham’s saltiness is a great counterpoint to the sweet fruit.
- Preheat your oven grill. Cut a deep cross in the top of each fig. Beat the feta with the cream to soften, adding black pepper to taste and thyme.
- Push a small spoonful of this mixture into each fig, then carefully wind with bacon. Secure with a toothpick.
- Place under the grill, turning once or twice until the bacon is crisp.
- Decorate with thyme flowers and serve at once with drinks, or on rocket leaves with vinaigrette as a starter for six people.