Emily Hartwood This Mary Berry Baked Figs with Camembert is a sophisticated and savory-sweet recipe, which features ripe figs stuffed with melting cheese and wrapped in crisp Parma ham. It’s a stunning dinner party starter, ready in about 20 minutes.
Mary Berry Baked Figs with Camembert Ingredients
For the Figs
- 6 just-ripe large fresh figs
- 175g (6 oz) Camembert cheese (chilled or frozen slightly)
- 12 slices of Parma ham (or Prosciutto)
For the Salad & Dressing
- 125g (4 oz) mixed green salad leaves
- 6 tbsp olive oil
- 3 tbsp white wine vinegar
- 1 tsp Dijon mustard
- 2 tsp clear honey
- Salt and freshly ground black pepper
How To Make Mary Berry Baked Figs with Camembert
- Prepare the cheese: Place the Camembert cheese in the freezer for about 30 minutes before you start. This firms up the soft cheese, making it much easier to cut into neat, thin slices without squashing it.
- Prep the figs: Preheat the oven to 200°C (180°C Fan/Gas 6). Wash the figs gently. Slice off the hard woody stalk at the top. Using a sharp knife, cut a deep cross into the top (stalk end) of each fig, cutting about halfway down the fruit. Be careful not to cut all the way through the bottom.
- Stuff the figs: Remove the cheese from the freezer. Cut it into six equal wedges or slices. Gently squeeze the base of each fig to open up the cross like a flower. Push one piece of cheese firmly into the center of each fig.
- Wrap and bake: Take two slices of Parma ham for each fig. Wrap the ham around the fig to encase it, ensuring the cheese is somewhat protected but still visible at the top. Place the wrapped figs on a baking tray. Bake for 10–12 minutes until the ham is crisp and golden, and the cheese is just starting to melt and bubble.
- Make the dressing: While the figs bake, prepare the salad. In a small bowl or jar, whisk together the olive oil, white wine vinegar, Dijon mustard, and honey. Season with salt and pepper to taste.
- Serve: Place the salad leaves in a bowl and toss with enough dressing to coat them lightly. Divide the salad among six serving plates. Place a hot baked fig in the center of each pile of leaves. Serve immediately while the cheese is gooey.
Recipe Tips
- Fig ripeness: Use figs that are “just-ripe.” If they are too soft, they will collapse in the oven. If they are rock hard, they won’t be sweet. They should feel like a soft peach.
- Cheese choice: Camembert is traditional, but Brie or a soft goat cheese log works equally well. The freezing trick applies to all soft cheeses.
- Ham wrapping: Wrap the ham fairly tightly. As it cooks, the ham will shrink and hug the fig. If it’s too loose, it might fall off.
- Serving time: This dish waits for no one. Once out of the oven, the cheese will begin to firm up again quickly, so have your salad plated and ready to go.
What To Serve With Mary Berry Baked Figs with Camembert
This dish is a complete starter, but pairs well with:
- Walnut Bread: Toasted nut bread complements the figs.
- Balsamic Glaze: A drizzle over the top adds extra sweetness.
- Sparkling Wine: Prosecco or Champagne cuts the richness.
- Rocket (Arugula): The peppery leaf is the best salad base for this.
How To Store Mary Berry Baked Figs with Camembert
- Serve Immediately: This dish is not suitable for storage or reheating. The salad will wilt, the ham will lose its crunch, and the cheese will become rubbery.
- Prep ahead: You can stuff and wrap the figs up to 4 hours in advance and keep them in the fridge. Bake them just before serving.
Mary Berry Baked Figs with Camembert Nutrition Facts
- Calories: 180kcal
- Protein: 8g
- Carbohydrates: 8g
- Fat: 13g
- Saturates: 5g
- Sugar: 7g
- Salt: 1.2g
Nutrition information is estimated per serving (1 fig + salad).
FAQs
Can I use dried figs?
No, dried figs are too chewy and won’t hold the cheese properly. You must use fresh figs for this recipe.
Can I use bacon instead of Parma ham?
Yes, use thinly sliced streaky bacon. You will need to stretch the bacon slightly with the back of a knife before wrapping, and bake for perhaps 15 minutes to ensure the bacon fat renders fully.
Is the skin edible?
Yes, fig skin is completely edible and softens beautifully when baked. Just trim the hard stem at the top.
Try More Recipes:
- Mary Berry Avocado with Tomatoes and Mint Recipe
- Mary Berry Mozzarella, Tomato, and Basil Salad Recipe
- Mary Berry Chickpea and Red Pepper Salad Recipe
Mary Berry Baked Figs with Camembert Recipe
Course: AppetizersCuisine: FrenchDifficulty: EasyServings
6
servingsPrep time
10
minutesCooking time
12
minutesCalories
180
kcalA luxurious starter of fresh figs stuffed with melting Camembert and wrapped in salty Parma ham, served on a bed of honey-mustard dressed leaves.
Ingredients
6 fresh figs
175g Camembert
12 slices Parma ham
125g salad leaves
6 tbsp olive oil
3 tbsp white wine vinegar
1 tsp Dijon mustard
2 tsp honey
Directions
- Freeze Camembert for 30 minutes; slice into 6 wedges.
- Cut a cross in the top of each fig.
- Stuff cheese into figs.
- Wrap each fig in 2 slices of ham.
- Bake at 200°C for 10–12 minutes.
- Whisk dressing ingredients and toss with salad.
- Serve hot figs on salad.
Notes
- Freezing the Camembert briefly is a brilliant chef’s trick that allows you to cut precise wedges without the cheese sticking to the knife or squashing out of shape.
- Wrapping the figs in Parma ham not only adds a crucial salty element to balance the sweet fruit but also helps hold the melting cheese inside the fig during baking.
- Ensure you use a high-quality vinegar for the dressing, as the acidity is needed to cut through the richness of the warm cheese and ham.
