Bacon-Wrapped Figs with Goat Cheese

My favorite part about working (interning) for a food magazine is all the free food (and wine) we get to eat/take home. In June, people from the California Fig Association gave the Food Arts‘ office a visit and brought with them all nature of fresh and dried figs, along with a fig-focused lunch—yum! I don’t think I had ever tasted a pure fig up until that point. Prior to that fateful encounter, I think figs had only ever entered my mouth by way of the Fig Newton. I don’t remember when that was (maybe sometime in the late ’90s), but I doubt it paid any justice to an actual fig.

After this visit I was inspired to put the dried figs I had taken home as swag to good use, and my friend’s wine party was the perfect occasion. This makes a handy appetizer for parties because it already comes on a toothpick! The combination of salt, sweet, fruit, smoke, and tang is wonderful. One future note—which I included in the instructions below—is to be sure to flip the figs over during the cooking process. I neglected this step and the part touching the pan got a little…”crispier”…than I would have liked.

Bacon-Wrapped Fig with Goat Cheese

Ingredients:

  • dried figs, sliced in half (I used the Calimyrna variety)
  • bacon
  • goat cheese
  • black pepper
  • balsamic vinegar
  • toothpicks

Procedure:

  1. Preheat oven to 450˚F.
  2. For each portion, lay out half a strip of bacon; top with fig half and approximately 1/2 tsp. goat cheese; wrap bacon around and secure with toothpick.
  3. Continue assembly procedure with as many servings as you choose to prepare.
  4. Drizzle with balsamic vinegar and season with pepper.
  5. Place in oven and cook for 20 minutes, flipping figs halfway through.

Bacon-Wrapped Figs with Goat Cheese

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Showing 9 comments
  • elizabeth @LocalSavour
    Reply

    YUM! This looks perfect for a holiday party!

  • Betsy @ Desserts Required
    Reply

    You are speaking my language. I love this combination and will heed your fair warning about flipping halfway through while cooking. However, I would still have, happily, eaten them just the way you made them!

  • Andy
    Reply

    I believe that is a slight variation of Devil’s on Horseback. Looks yummy

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