Baked Fig Pops with Blue Cheese and Candied Almonds

Baked Fig Pops with Blue Cheese and Candied Almonds
Staff Writer

California Almonds

"This is a different variation of my cheese tray in a bite  fruit, cheese, nuts in one mouthful  heaven. For slightly heartier fare, throw them on a thin crostini, pushing the figs down slightly so they don’t roll away onto your cocktail party neighbour’s fancy shoes! For a fabulous alternative, feel free to try sliced pears on a crostini instead of figs, as shown in this photo."

— Trish Magwood, author of James Beard Award-winning cookbook Dish Entertains

Directions

Preheat oven to 375 degrees.

In a small nonstick fry pan over medium heat, cook the sugar until it turns to liquid.  Add the chopped almonds and carefully stir until coated. Allow the nuts to cook and candy, about 5 minutes or until fragrant. Remove from heat. When cool enough to handle, remove the nuts to a board.

Cut each fig in 1/2, then cut a small slice off the side of each fig so it will lie flat, cut side up. Arrange the figs, cut side up, on a baking sheet. Top each fig 1/2 with a piece of blue cheese. Break a small piece of the candied almonds and put on top.

Bake for 5 minutes or until the cheese is melted. Immediately drizzle each fig with a little honey and serve warm. Serve figs by themselves or topped on crostini.

Nutrition

Calories per serving:

59 kcal

Daily value:

3%

Servings:

20
  • Carbohydrate, by difference 8 g
  • Protein 1 g
  • Total lipid (fat) 2 g
  • Vitamin A, IU 65 IU
  • Vitamin A, RAE 18 µg
  • Vitamin D 4 IU
  • Calcium, Ca 13 mg
  • Cryptoxanthin, beta 1 µg
  • Fatty acids, total monounsaturated 1 g
  • Fatty acids, total polyunsaturated 1 g
  • Fiber, total dietary 1 g
  • Folate, DFE 27 µg
  • Folate, food 1 µg
  • Folate, total 22 µg
  • Folic acid 16 µg
  • Iron, Fe 1 mg
  • Lutein + zeaxanthin 11 µg
  • Magnesium, Mg 2 mg
  • Niacin 1 mg
  • Phosphorus, P 14 mg
  • Potassium, K 22 mg
  • Retinol 18 µg
  • Sodium, Na 71 mg
  • Starch 1 g
  • Sugars, total 1 g
  • Water 1 g
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