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 Wrapped Figs with Cream Cheese Tartlets
- 8 strips Nueske's uncured wild cherrywood smoked bacon
- 1 cup Blue Ribbon Orchard Choice or Sun-Maid Mission Figs, stemmed
- 1 package Neufchatel cheese (light cream cheese), room temperature
- 2 tablespoons orange juice
- 1/2 teaspoon fresh thyme leaves, minced
- 1/2 teaspoon kosher salt
- 4 teaspoons honey
- Dash cayenne
- 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. Slice the other 4 strips of bacon into 30 postage stamp-sized pieces.
Finely chop 1/2 cup of the mission figs. Thinly slice the remaining figs into 30 discs, cut lengthwise.
Mash the cream cheese with a fork in a small bowl to soften it. Stir in the orange juice, thyme, salt, honey, and cayenne until combined. Then, add in the crumbled bacon and chopped figs, stirring with the fork until combined.
Fill each phyllo tart shell with the cream cheese. Place a piece of the sliced bacon on top like a flag and then tile a piece of the fig slice on top.
Bake for 8 minutes. Devour.
Recipe and photo by Annelies Zijderveld