Prep 15 mins
Cook 10 mins
This is another of the recipes that disappeared so quickly that I didn't get to take a photo of them....they are that good!! They have a little bit of sweet from the fig, some tang from the cheese, and salt from the bacon. A great balance of flavors! The aged goat cheese called for in this recipe is firmer than fresh and has a dry rind. Two of the kinds that work best in this dish are Bucheron and Pouligny-St. Pierre, both have just the right amount of tang.
- 8 slices bacon
- 8 figs, firm and ripe, trimmed and halved lengthwise
- 1⁄4 lb aged goat cheese
- 3 tablespoons light brown sugar, packed
- 1⁄2 teaspoon ground cumin
- 1⁄2 teaspoon kosher salt
- 1 teaspoon lemon juice, fresh and to taste
- 1 1⁄2 tablespoons olive oil
- Preheat broiler.
- Cook bacon in a large heavy skillet over medium heat, turning occasionally, until most of the fat is rendered but bacon is still pliable, about 10 minute You do not want crispy bacon!
- Transfer the bacon to a paper towel to drain.
- Remove 1 scoop of flesh from each of the fig halves with the small end of a melon-baller, set aside for another use. (Makes great ice cream or just bite sized snacks).
- Scoop out a piece of the goat cheese with the same meon-baller and fill in the hole in each fig half with the cheese scoop.
- Stir together brown sugar, cumin, and salt in a small bowl.
- Rub the mixture onto 1 side of each bacon slice, and cut each bacon slice in half to have 16 slices of bacon.
- Wrap 1 of the half strips of bacon around 1 of the fig halves, leaving the sugar/spice side out, and secure with a toothpick.
- Broil the figs, cut side up, on the rack of a broiler pan about 3 inches from the heat, until bacon is browned - about 2 minute.
- Cool slightly and then discard toothpicks.
- Serve warm.
Absolutely phenomenal. Huge hit!
WOW - this just simply is a WOW recipe :D I knew it had to be good, but those things were gone so fast that I only had a half bite to try myself! It was quite a bit of work because my cheese was terribly crumbly, but it was so worth it. This will be a keeper - thanks so much for posting!!