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
Save Recipe Print
Total:
15 min
Prep:
5 min
Cook:
10 min
Yield:
8 servings
Level:
Easy
Total:
15 min
Prep:
5 min
Cook:
10 min
Yield:
8 servings
Level:
Easy

Ingredients

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

Add a Note
Get the Recipe

Beer Can Cauliflower

Move over, chicken. There's a new grill star in town.

IDEAS YOU'LL LOVE

Roasted Figs and Onions with Gorgonzola Croutons

Recipe courtesy of Curtis Aikens

Mustard-Onion Jam Crackers With Figs

Recipe courtesy of Aida Mollenkamp

Bacon Wrapped Dates Stuffed with Manchego

Recipe courtesy of Anne Burrell

Egg White, Caramelized Onion and Fig Jam Sandwich

Recipe courtesy of Nadia G

Bacon-Wrapped Trout Stuffed with Fresh Sage

Recipe courtesy of Bob Blumer

Baked Goat Cheese with Caramelized Onion, Garlic and Mission Figs

Recipe courtesy of The Hearty Boys

Portobello Mushroom Biryani with Onion Sauce and Date and Fig Chutney

Recipe courtesy of Food Network

Bacon-Wrapped Dates Stuffed with Cream Cheese and Almonds

Browse Reviews By Keyword

          Check Out Our

          Get a sneak-peek of the new Food Network recipe page and give us your feedback.

          See it Now!

          Latest Stories