Easy appetizers start with bacon wrapped figs. Figs wrapped in bacon with goat cheese have it all—sweet-savory-tangy-spicy. We’ve got a few tips including goat cheese dip to take this classic appetizer over the top.
There are many ways to prepare bacon. The one we turn to here is to cook it is one of the easiest too and makes clean-up a breeze: making it in the microwave. Line a large plate with paper towels and then lay the bacon slices so they are not overlapping. Cover with more paper towels and cook for 1-2 minutes. The bacon will not be crisp, but the fat will have rendered from it. It will be pliable and ready to use to make the appetizers.
Bacon Wrapped Figs How-To
For the figs, use either our Orchard Choice or Sun-Maid California Dried Mission Figs or Golden Figs, depending on the final flavor you’re going for. Mission figs are deeply sweet. Golden Figs are more delicately sweet and kind of nutty. Either way you go, trim the stems off the figs. Then, from the stem end cut the figs 3/4 of the way down lengthwise. Set them aside.
Now, you could add a pecan inside the cut cavity or perhaps spoon in some of the goat cheese dip as noted below. Skip both and try a large crumble of blue cheese or gorgonzola as another option. After stuffing the figs, pinch the tops together and curl a piece of bacon on the outside, fixing in place with a toothpick. Then, they’re ready to bake!
Figs Wrapped in Bacon with Goat Cheese: Inside or on the Side
Goat cheese dip can either be tucked inside the bacon-wrapped figs or served on the side. Thyme is our pick for adding an earthy lemony flavor to the chevre and we add cream cheese to the filling for texture and flavor. Use a fork to mash the goat cheese and cream cheese together, adding in milk to smooth the dip. Then, mix in the chopped thyme leaves. We prefer fresh thyme in the recipe but if you use dried thyme, just remember to scale it back to half. You can also make this dip to serve in a bowl as a stand-alone addition to a cheese—alongside our dried figs, of course!
It’s a small extra step, but well worth it to make the snakebite glaze. The combination of maple syrup and cayenne drizzled over the just baked bacon wrapped figs introduces a hit of spicy sweetness.
Bacon-Wrapped Figs with Maple Snakebite Glaze & Goat Cheese Dip
- 6 strips bacon halved crosswise
- 12 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.