Mascarpone-filled turkish figs in crispy pancetta

Well it didn’t take very long for me to bounce back into form, especially when I realized that today was still a date in September instead of the 1st of October. I’ve held off on posting this creation due to its highly suggestive nature – hardcore foodies, think what you will – but I can’t see a better time than now to celebrate all things that next month will bring.

Get scandalous

I’ve used turkish figs here but any other type will do as long as they’re large enough to stuff. Wash and thoroughly dry the figs. Make a vertical slit on one side, halfway through. Use a small teaspoon to fill with a scoop of mascarpone. Press lightly to close (doesn’t matter if mascarpone is out to the edge, just smooth it off with a knife). Take several strips of very thinly sliced pancetta and wrap them around each fig, pressing to adhere. Alternatively you can also use a single strip of thin-sliced bacon and secure the ends with a toothpick.

On its way to becoming food porn

Heat a saute pan and drizzle with olive oil. Add a sage leaf for each serving and quickly saute until crisp; remove and set aside. Add pancetta-wrapped figs and cook until crisp all over. Remove and set atop a thin slice of baguette. Garnish with crumbled sage leaf and drizzle with extra-virgin olive oil and balsamic vinegar. Serve immediately.


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