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.

Copyright 2003-2018 by Savor California. All rights reserved.