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 6 strips bacon, halved crosswise
12 Blue Ribbon
Orchard Choice or Sun Maid Mission or Calimyrna figs, stemmed
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. Makes 12 servings.
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.
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