Bacon-Wrapped Stuffed Figs

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

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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

Level: Easy
Total: 15 min

Prep: 5 min
Cook: 10 min

Yield: 8 servings

Ingredients

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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

Directions

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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.