To make the appetizers:
Preheat oven to 425 degrees.
Place 4 layers of paper towels on a microwave safe plate. Top with bacon slices. Cover with two more layers of paper towels. Microcook on high 1 to 2 minutes to render fat from bacon but not make it crisp.
While bacon cools, slice each fig twice, starting at stem end, and cutting three-quarters of way to bottom.
Stuff each fig with a piece of pecan. Wrap half of a strip of bacon around each fig and secure with a toothpick.
Place on foil-lined baking sheet. Bake 10 minutes. Turn. Return to oven for 5 minutes or until bacon is sizzling and begins to crisp.
In small bowl, combine syrup and cayenne pepper. Brush over appetizers. Serve warm with Goat Cheese & Thyme Dip.
Makes 12 servings.
To make the dip:
In a small bowl, mix dip ingredients. Cover and chill until serving time.
Makes about 1/2 cup.
Prepare bacon and cut figs as directed. Omit pecans and dip. Stuff each fig with small ball of goat or blue cheese. Wrap with bacon, bake and glaze as directed.