Bacon-Wrapped Figs with Maple Snakebite Glaze & Goat Cheese Dip

For appetizers:
6 stripsBacon, halved crosswise
12Valley Fig Growers Blue Ribbon Orchard Choice or Sun Maid-Mission or Calimyrna figs, stemmed
12 Pecan pieces, toasted
3 tablespoonsPure maple syrup
⅛ -  ¼ teaspoonGround cayenne pepper
For dip:
¼ cup (2 ounces)Soft goat cheese
¼ cup (2 ounces)Cream cheese
3 tablespoonsMilk
2 teaspoonsFinely chopped fresh thyme leaves (or 3/4 teaspoon dried thyme leaves)

 

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.

Alternate recipe: 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.


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