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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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  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.
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