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

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Bacon-Wrapped Stuffed Figs (01:00)

Total:: 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

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.

My Private Notes

Name: Bacon-Wrapped Stuffed Figs
Prep time: P0Y0M0DT0H5M0.000S
Cook time: P0Y0M0DT0H10M0.000S
Total time: P0Y0M0DT0H15M0.000S
Yield: 8 servings
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