Gooey figs stuffed with vegan cream cheese and almonds wrapped in moodley manor bacon. 

I love when an experiment goes right. These turned out better than I had hoped with just a few adjustments from my original plan. Prepared, cooked and served up in under 20 min too what nots to love.



What you’ll need:
Moodley manor bacon

Violife dill and cucumber cream cheese

Figs

Agave 

Red onion 

Dill 

Cucumber 

Almonds 


For the dressing:

Salt/pep

Lime juice 

Garlic 

Raspberries 

Cucumber 

Mint 

How to:

Wash the figs and score a cross on the top. Cut 1/3 of the way down.

Spoon in half of your cream cheese, pop in an almond (these were soaked overnight and skinned) and top with more cream cheese.

Wrap a slice of bacon around each fig and secure with a cocktail stick. Mine went walk abouts so I got resourceful and used spaghetti. Ha ha.

Drizzle with agave and pop in the oven at 200c for 10 min.

Remove and finish with a sprinkle of red onion and dill. 

I sat eat one on a slice of cucumber and served up with rocket leaves and dressing


For the dressing:
Blend 1/3 of a cucumber (skin removed)

Handful of raspberries 

Handful of mint leaves

1/2 clove of garlic minced 

Salt/pep

Lime juice

A super quick starter that looks far more complicated and fancy than it looks. 

❤️

Louise 

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