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.
- Level: Easy
- Total: 15 min
- Prep: 5 min
- Cook: 10 min
- 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
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.
