Bacon-Wrapped California Figs with Maple Snakebite Glaze & Goat Cheese Dip
Bacon wrapped figs are a classic appetizer, but glaze them with maple snakebite goat cheese dip — that twist of spice and sweetness takes them over the top.
Servings 12 servings
- 6 strips bacon halved crosswise
- 12 Blue Ribbon Orchard Choice or Sun-Maid California Figs stemmed
- 12 pieces pecans toasted
- 3 tbsp pure maple syrup
- 1/8 tsp ground cayenne pepper
- Goat Cheese and Thyme Dip recipe below (optional)
- 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 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 Dip.
Goat Cheese & Thyme Dip
- In small bowl, mix 1/4 cup (2 ounces) soft goat cheese, 1/4 cup (2 ounces) cream cheese, 3 tablespoons milk and 2 teaspoons finely chopped fresh thyme leaves or 3/4 teaspoon dry thyme leaves. Cover and chill until serving time. Makes about 1/2 cup.
Alternate Recipe: Bacon-Wrapped Figs With Goat Cheese And Snakebite Glaze
- 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.
Photography M. Dieter