Planked Figs with Pancetta and Goat Cheese

Wow! This is a keeper. I agree whole heartedly with the suggestion to use a spreadable goat cheese rather than crumbles. I used prosciutto instead of pancetta and it worked well. I marinated mine in Cointreau, and oven planked with cedar. I’ll use more cracked pepper next time to give it a bite, but overall very pleased with this dish! Easy and impressive.

• lajoie

• Encinitas

• 6/17/2019

One of our favorite summer dishes. Per some of the comments, the dish is good without the cedar planks, however, the smoking adds allot to the dishes complexity. I do think you can use applewood smoked bacon in lieu of pancetta and it works fine, however, I always use one or other. Make sure it's sliced thin so the bacon doesn't overwhelm the figs. This time I used a creamy Laura Chenel goat cheese from Sonoma, snipping the corner of the container and squeezing the cheese onto the figs. Will always do this moving forward; much easier that using crumbles.

• vsohagi

• Los Angeles

• 7/10/2018

I’ve made this maybe a dozen times now. I’ve only used Calvados, as it’s one of my favorites, and I usually have a decent sample on hand. Only once have I made it without planking - the flavor, while still nice, flattened out considerably losing a great deal of the depth and complexity that makes this so satisfying to make and eat. This definitely gets prepared and grilled few times every fig season - highly recommended!!

• evp697

• Greenville, SC

• 7/5/2018

4 forks & very easy to make the following way. Dipped fig halves in balsamic vinegar, since I always have it & around. Sprinkled cracked black pepper over balsamic-dipped figs once on baking sheet. Pressed a small amount chevre in each fig half. Used hot coppa instead of pancetta - cut each piece into 1 or 2 "strips", then kindof set on top each fig/lightly wrapped over the top but not all the way around because not long enough. They stuck on fine though, even with being transferred to the cedar plank. First time I planked something & it worked fine, couldn't taste smokiness or cedar because short grill time. Probably bake next time unless I have a cedar plank around. My bf who supposedly hates chevre loved these & wanted more. Definitely will make many more times when having people over.

• haneye

• Seattle, WA

• 7/13/2014

They were good, BUT, even though sounding easy to make, they were a pain!!! I couldn't find sliced pancetta so used prosciutto which was hard to wrap around the figs. The the first step in grilling said to grill the plank for 3 to 5 minutes, it was in flames in no time:=( I ended up putting them on another plank and making them in the oven. So much for simple and quick. The flavor/outcome was very good but don't think this recipe will be repeated.

• karenfar

• Huntington Beach, CA

• 7/7/2014

I used Mission Figs, Gorganzola, and proccutto. I squished the cheese in the seedy center and then wrapped with the meat. Baked it in the oven without plank in glass dish. My guests couldn't get enough of them. So easy, so delicious. I just wish our tree produced as many figs as we can eat!

• vickieeaston

• Napa, CA

• 1/25/2013

I was at a cabin for the summer and didn't have access to my full kitchen, so I made these without following the recipe perfectly; will rate this as a 3, but even my version was 4-forks-worthy. Made them with black figs; used Chambord instead and didn't have the planks. Even with these changes, they were the BEST appetizers I've had in a very long time, easy to make and had them ready to go about 3 hours before everyone showed up. After baking them, they were GONE in just a few minutes!

• dunnkit

• Seattle

• 9/21/2012

I gave this recipe to members of our dinner group. Four forks for flavor, two for ease of eating. They used calimyrna (green) figs, which were too large for an hors d'oeuvre serving. I'd recommend cutting larger figs in quarters or using black mission figs, which run smaller. Also, tucking the cheese under the pancetta would make for better finger food. These would also be great as part of a cheese course, and definitely easier to eat with a knife and fork as the recipe is written. You could certainly do these without the planks, but planking adds a very welcome smokiness that I wouldn't want to pass on.

• Anonymous

• Michigan

• 8/1/2011

Made during late summer and our guests adored them! Dipped ours in Balsamic Glaze, wrapped in proscuitto, topped as suggested, plank roasted & drizzled w/honey. Outstanding! This appetizer also traveled well to a rooftop BBQ in Avila Beach, CA. Prepped them completely, then planked on-site. Very unique, luscious & guests were impressed. Recently made a date appetizer using similar ingred which made me look-up this dish. For dates, I stuffed w/herbed goat cheese, wrapped in proscuitto, baked in oven & drizzled w/Balsamic Glaze. Think I'll try planking the dates too!

• Anonymous

• Paso Robles, CA

• 12/21/2010

"I would like more than anything to see Paris again," she said, gazing out my apartment window. The fog had rolled into the bay, as it did almost every night, and an unearthly glow blanketed the city. "That would be nice," I admitted, slicing a small basket of figs in half one at a time. They were ripe, and the sweet smell of the fruit wafted gently throughout the room. "Yes, it would. Are those figs?" "They are," I reply, wrapping each of the halves in pancetta after topping them with goat cheese. "Do you like figs?" I ask. She doesn't answer, but crosses the room in her sad, waltzing manner to look out the window again. In the distance a foghorn sounds, a lullaby of San Francisco if ever there was one. "I think I should like to see Paris again," she says sadly. " I would too." We both know that if we do it won't be together, and we're both sad about that. I bake my figs, the rich, pungent smell of the cedar filling the apartment. It make me think about camping as a child. Later we drink wine and eat the delicious fruit. and then we kiss; her lips taste of honey. The fog grows thicker, and we talk about the deliciousness of planked figs.

• davey1107

• Los Angeles

• 12/3/2010

Good recipe. But goat cheese doesn't crumble; it's too creamy. A Greek feta made from sheep & goat's milk works fine and it crumbles! These can be a little messy to serve and hold. Consider putting them on rounds or triables of thin white toast with a little goat cheese spread beneath them. And planks really aren't essential. A lightly oiled baking sheet works fine with a little lower oven temperature (400-ish).

• martyat111

• San Francisco

• 10/22/2010

Superb. Sublime. Superfralacajalisticexpealidocious. My husband and I adored this. I've made it several times this Fall as the fresh figs won't be available much longer and a bit of overindulgence in that regard shouldn't be faulted. I made this strictly according to the recipe twice as well as once with prosciutto which had a nicer, crispier result than did the pancetta. It was also a bit more delicate, though that was because I used prosciutto di Parma that was very thinly sliced. Could be that I should request that the butcher slice the pancetta very thinly next time.

• Anonymous

• Scarscale, NY

• 9/29/2010

I did not have a plank, so instead used a Le Creuset baking dish, and it was still delicious. I would like to try the plank, though!

• Anonymous

• Marin County

• 9/18/2010

This is one of the best appetizers we've ever had and our dinner guests agreed. I don't think that the plank is mandatory - a baking sheet would work just fine. So easy and delish!!!

• mjbutler1951

• Los Angeles

• 8/30/2010

Lush and exquisite!

• gengen

• Quebec, Canada

• 8/29/2010