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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.
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  • Level: Easy
  • Total: 15 min
  • Prep: 5 min
  • Cook: 10 min
  • Yield: 8 servings
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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


  1. 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.
  2. 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.
  3. 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.
  4. Broil, turning once, until the bacon is cooked through and crispy, about 4 to 5 minutes per side.