i thought of little phyllo cups filled with goat cheese and fig jam, then baked till bubbly. you can also use the wonton skins, baked in mini muffin tins to shape, pre-bake, then fill and warm-through.....
or, smear it on some good grainy cracker with a piece of manchego cheese....
ps, i think all the posters on this thread should have a good cocktail party and chow down!
Figs, gorgonzola and wontons for a small appetizer.
I love the figs on a crostinni that sounded great.
Mix with port wine and onion for a great glaze over pork chops, tenderloin or even a chicken breast
I would think a great panini, maybe some pear slices, blue cheese and maybe some arugula
You don't say what type of "pastry filling" this is, but I agree with alwayscooking who posted above me - a marinade for pork would definitely be great.
Also, perhaps schmear it on some crostini and top it with caramelized onions for an appetizer.
A fig and grilled cheese sandwich?
* Exported from MasterCook *
Fresh-Fig Grilled Cheese Sandwiches
Recipe By :Chef Michelle Bernstein on Martha Stewart
Serving Size : 4 Preparation Time :0:00
Categories : Sandwiches
Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
1 loaf ciabatta bread -- ends trimmed, sliced in half horizontally
1/4 cup store-bought fig jam
3/4 pound fontina cheese -- sliced
1/3 pound thinly sliced black forest ham
8 fresh figs -- thinly sliced lengthwise (8 to 10)
1 tablespoon Rosemary Oil
Heat a griddle over medium heat.
Spread cut sides of bread with fig jam. On the bottom half of the bread,
layer 1/2 the cheese, then the ham, the figs and the remaining cheese.
Enclose with the top half of the bread. Brush with rosemary oil. Place on
griddle or in a nonstick skillet, and weight top of sandwich with a heavy
skillet or a foil-lined brick. Cook until bottom is golden, about 4
minutes. Flip sandwich over, and repeat with opposite side. Cut crosswise
into 6 to 8 pieces; serve immediately.
"from LyndaMc994 posted on LDD on 5/19/08"
- - - - - - - - - - - - - - - - - - -
Per Serving (excluding unknown items): 405 Calories; 27g Fat (58.4%
calories from fat); 23g Protein; 20g Carbohydrate; 3g Dietary Fiber; 99mg
Cholesterol; 682mg Sodium. Exchanges: 2 1/2 Lean Meat; 1 Fruit; 3 Fat.
My Note: If necessary apples are a good sub for figs - sliced on the thin side
1) Depending on how sweet it is, you could make some nice balsamic fig salad dressing. I generally make this by soaking dried Mission figs in boiling water, making a puree, then using it with balsamic etc. for the dressing. Add some vanilla (seeds from a bean or extract) for a special touch.
2) Good with cheese course or with foie gras.