Our version of the retro hors d'oeuvre rumaki — bacon-wrapped water chestnuts and chicken liver — substitutes figs, goat cheese and pesto for a fruity, tangy twist. Consider it rumaki 2.0.
Recipe courtesy of Food Network Kitchen
Total:
15 min
Active:
5 min
Yield:
8 servings
Level:
Easy
Total:
15 min
Active:
5 min
Yield:
8 servings
Level:
Easy

Ingredients

Directions

Watch how to make this recipe.

Position an oven rack in the center of the oven, and preheat the broiler. Slice the figs about 3/4 of the way down the center lengthwise, and open each like a book; set aside.

Combine the goat cheese, pesto, lemon juice and zest and 1/4 teaspoon each salt and pepper in a small bowl with a rubber spatula. Fill each fig with about 1 teaspoon of the cheese-pesto mixture.

Wrap each stuffed fig with a slice of bacon, and secure with a toothpick. Put the figs, seam-side down, on a rimmed baking sheet.

Broil, turning once, until the bacon is cooked through and crispy, about 4 to 5 minutes per side.

IDEAS YOU'LL LOVE

Stuffed Cabbage Rolls (Galumpkis)

Recipe courtesy of Tyler Florence

Roasted Salmon Nicoise Platter

Recipe courtesy of Ina Garten

Stuffed Mushrooms

Recipe courtesy of Food Network Kitchen

Ketchikan Stuffed Mushrooms

Recipe courtesy of Robert Irvine

Lemon Pasta-Stuffed Zucchini

Recipe courtesy of Food Network Kitchen

Creamy Shrimp Scampi Dip

Recipe courtesy of Food Network Kitchen

Eggplant Ricotta Bites

Recipe courtesy of Food Network Kitchen

Swedish Meatballs

Recipe courtesy of Food Network Kitchen

White-Bean Soup Shooters with Bacon

Recipe courtesy of Ted Allen

Trending Videos 6 Videos

Get the recipe

School-of-Fish Cupcake Cake 00:56

These colorful cupcakes are sure to make a splash at any summer gathering.

Similar Topics:

Browse Reviews By Keyword

          On TV

          Get Cooking