3715. BACON, COLBY and FIG PANINI

makes two


2 tablespoons butter, softened
4 slices sourdough bread
4 teaspoons fig preserves
8 slices colby cheese
4 thick slices applewood smoked bacon, crisply cooked

Spread butter over 1 side of each slice bread; turn bread over onto sheet of waxed paper or cutting board. Spread preserves thinly over each slice of bread. Place 4 slices cheese over 2 slices of the bread. Layer with bacon and remaining cheese. Close sandwiches with remaining bread.

Cook in preheated panini maker or well-greased waffle iron 3 to 4 minutes or until golden brown and cheese is melted.


bacon recipe source: Sargento®, One Persnickety Place, Plymouth, WI 53073; ION Television (@iontv)

1418. BACON-WRAPPED MOZZARELLA with FIG JAM

serves four


14oz buffalo mozzarella
2 tablespoons chopped thyme
salt and freshly ground black pepper
8 slices bacon
8 cocktail sticks, to secure cheese and meat
2 tablespoons oil, for frying

For the fig jam
1 teaspoons vegetable oil
1 onion, finely sliced
7 oz. fresh figs, stalks removed and quartered
3½ oz. clear honey
2½ fl oz. red wine vinegar
1 tablespoons orange blossom water, optional
4 thick slices toasted walnut bread, to serve

Cut the cheese into four even pieces. Roll in the thyme and season with salt and freshly ground black pepper. Roll each piece of cheese in two slices of bacon and secure with a cocktail stick. Heat the oil in a frying pan and fry on all sides on a medium heat for 4-5 minutes.

For the fig jam, heat the oil in a pan and sauté the onion for 4-5 minutes until soft. Add the figs, honey and vinegar and slowly bring to the boil. Reduce the heat and simmer for five minutes. Add the orange water, if using.

To serve, place each cheese parcel onto a thick slice of toasted walnut bread and drizzle the fig jam on top.


courtesy of: Simon Rimmer, Something for the Weekend, BBC Food