This was the year that I fell in love with figs. I made mixed fig jam, roasted grape balsamic and fig chutney, cinnamon fig jam and cheese-stuffed figs wrapped in bacon. Figs are the reason I have a little gathering of jars on my shelf---full of many different types of preserves (from figs to apple thyme jelly to spicy red pepper jelly...).

Dried figs---just one or two---are perfect sliced or chopped then plopped into a salad (yes craisins---you have been replaced) and yesterday I tossed a few dried fig bits into chicken salad for sandwiches (shredded roasted chicken, mayo, S&P, minced celery and 1-2 finely chopped figs).

Hats off to the California Fig Commission for delivering five flats of figs to my door.

I love serving these little figs as appetizers for guests. It is a great way to enjoy the figs from this season---with very little embellishment yet supporting roles provided by salty crispy bacon and bitter notes ushered in with blue cheese/goat cheese.

Stand figs upright, slice on X in the top, but don't cut all the way through. Insert rounded tsp of cheese in middle of fig; push fig back into fig-like form and secure with bacon. I usually use prosciutto or pancetta. Oh, and these figs rally nicely on a skewer over the grill, under the broiler for a quick crisp---and I have even sauteed one or two for a quick breakfast bite. (Yes, you can prepare them and have them waiting for you in the fridge for 1-2 days).