Bacon-Wrapped California Figs with Maple Snakebite Glaze & Goat Cheese Dip
6 strips bacon, halved crosswise
12 pecan pieces, toasted
3 tablespoons pure maple syrup
1/8 to 1/4 teaspoon ground cayenne pepper
Goat Cheese and Thyme Dip, recipe follows (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.
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.
Recipe Credit: Valley Fig Growers