Bacon-Wrapped Stuffed Figs

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.]

Total Time:
15 min
Prep:
5 min
Cook:
10 min

Yield:
8 servings
Level:
Easy

Ingredients
  • 24 dried figs (about 10 ounces)
  • 3 ounces fresh goat cheese, at room temperature
  • 1 tablespoon prepared pesto
  • 1 tablespoon fresh lemon juice, plus 1 teaspoon lemon zest
  • Kosher salt and freshly ground black pepper
  • 12 slices bacon, halved crosswise
Directions
  • 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.

  • Copyright 2014 Television Food Network, G.P. All rights reserved.


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    This recipe is featured in:

    Easy Holiday Appetizers