Our new favorite appetizer also happens to be one of those that’s ready in less than 20 minutes. You can’t miss anytime you serve fig appetizers with bacon at a party, but we are totally biased here on this particular recipe for bacon wrapped figs with cream cheese tartlets. Nueske’s uncured wild cherrywood smoked bacon crumbled with our Blue Ribbon Orchard Choice or Sun-Maid California Mission Dried Figs are a duo you’re not likely to forget!
Take bacon wrapped figs with cream cheese and mix it all together to stuff into phyllo tart shells. They only take 8 minutes to bake and when served warm are nothing short of irresistible. We love serving them with sparkling California wines and friends. Head to our appetizer page for more fig appetizers with bacon (let’s face it—California Figs love bacon!).
Bacon Fig Cream Cheese Phyllo Tartlets
These little phyllo tartlets are addictive and might just make become a
new tradition around your holiday table or at parties. Combining bacon
and our mission figs in pecan tartlets mean they will pair well with
wine, cocktails, or beer. If you happen to be a cook-ahead planner (or
you just have extras leftover) these phyllo tartlets reheat beautifully
and you could also add them to a cheese platter as a fun morsel. They’re a new family favorite here and we have a hunch your family will also love them!
- 8 strips Nueske’s uncured wild cherrywood smoked bacon
- 1 cup Blue Ribbon Orchard Choice or Sun-Maid California Mission Figs stemmed
- 1 pkg light cream cheese room temperature
- 2 tbsp orange juice
- 4 tsp honey
- 1/2 tsp thyme leaves minced
- 1/2 tsp salt kosher
- 1 dash cayanne
- 2 tbsp pecans toasted and minced
- 30 phyllo tart shells thawed
- Preheat the oven to 350 F. Place a paper towel lined plate near the stovetop.
- Fry the bacon in 2 batches and transfer to the prepared plate. Crumble 4 strips of bacon. Set aside. Slice the other 4 strips of bacon into 30 postage stamp-sized pieces. Set aside.
- Finely chop 1/2 cup of the California Mission Figs. Set aside. Thinly slice the remaining figs into 30 discs, cut lengthwise. Set aside.
- Mash the cream cheese with a fork in a small bowl to soften it. Stir in the orange juice, honey, thyme, salt, and cayenne until combined. Then, add in the pecans, crumbled bacon, and chopped figs, stirring with the fork until combined.
- Fill the phyllo tartlets with the cream cheese. Place a piece of the sliced bacon on top, planting it upright in the cream cheese and then tile the fig slice on top.
- Bake for 8 minutes. Devour.