Goat Cheese Stuffed Figs Wrapped In Bacon Recipes

BACON WRAPPED STUFFED FIGS

Steps:

• Preheat oven to 375 degrees F.
• Fill a medium sauce pan with water. Bring to a boil.
• Add dry figs to saucepan. Remove from heat and let figs sit for 5-10 minutes. Until they are plump.
• Remove figs from water and place on a paper towel lined plate. Pat dry.
• In a small bowl, add goat cheese, rosemary, thyme, sage and garlic powder. Using a fork mix everything together.
• Snip the stems of the figs and cut a slit in the figs (enough to stuff it with cheese) about a 1/2″.
• Stuff each fig with the goat cheese mixture then wrap with pre-sliced bacon and secure with a toothpick in them. Place wrapped figs on parchment paper lined baking sheet seam side down.
• Repeat process until on figs are stuffed and wrapped.
• Bake for 15-20 minutes or until bacon is crispy.

BACON-WRAPPED FIGS WITH GOAT CHEESE

Steps:

• Preheat oven to 450˚F.
• For each portion, lay out half a strip of bacon, top with a fig half and some of the goat cheese, wrap the bacon around the fig and secure with toothpick. Place on a baking sheet lined with parchment paper. Repeat until all of the ingredients are used up.
• Drizzle with some balsamic vinegar and sprinkle with some black pepper.
• Bake in the oven, flipping figs halfway through, until the bacon is cooked, about 20 minutes. Serve.

SUSAN PALMER

Steps:

• Heat your oven to 400 degrees. Line a baking sheet with aluminum foil and place a rack on top.
• With a pairing knife, cut the figs 2/3 of the way down, leaving the ends still in tack.
• Stuff each fig with about 1/2 teaspoon of goat cheese.
• Cut the bacon slices into thirds to make 24 pieces and wrap around the goat cheese stuffed figs.
• Place the figs with the bacon seam down on the rack and bake for 15-20 minutes or until the bacon is crispy all around.
• Serve immediately.

CANDIED BACON-WRAPPED FIGS

Steps:

• Preheat oven to 375°. Cut bacon strips in half crosswise. In a large skillet, cook bacon over medium heat until partially cooked but not crisp. Remove to paper towels to drain., Cut a lengthwise slit down the center of each fig; fill with 1/2 teaspoon cream cheese. In a small bowl, mix brown sugar, chile blend powder and cinnamon. Dip one side of each bacon piece in brown sugar mixture; wrap each fig with a bacon piece, sugar side out. Secure with a toothpick., Transfer to a greased 15x10x1-in. baking pan. Bake 12-15 minutes or until bacon is crisp.

FIGS STUFFED WITH GOAT CHEESE

Steps:

• Use your fingers to roll the goat cheese into 24 1/2 teaspoon-sized balls.
• Cut figs in half. Press a cheese ball into the center of each fig. Plate them and drizzle with vinegar. Serve within an hour.

BACON-WRAPPED STUFFED FIGS

Steps:

• 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.

GOAT CHEESE-STUFFED FIGS WRAPPED IN BACON

Steps:

• Preheat broiler.
• Cook bacon in a large heavy skillet over medium heat, turning occasionally, until most of the fat is rendered but bacon is still pliable, about 10 minute You do not want crispy bacon!
• Transfer the bacon to a paper towel to drain.
• Remove 1 scoop of flesh from each of the fig halves with the small end of a melon-baller, set aside for another use. (Makes great ice cream or just bite sized snacks).
• Scoop out a piece of the goat cheese with the same meon-baller and fill in the hole in each fig half with the cheese scoop.
• Stir together brown sugar, cumin, and salt in a small bowl.
• Rub the mixture onto 1 side of each bacon slice, and cut each bacon slice in half to have 16 slices of bacon.
• Wrap 1 of the half strips of bacon around 1 of the fig halves, leaving the sugar/spice side out, and secure with a toothpick.
• Broil the figs, cut side up, on the rack of a broiler pan about 3 inches from the heat, until bacon is browned - about 2 minute.
• Cool slightly and then discard toothpicks.
• Serve warm.

MESCLUN SALAD WITH GOAT CHEESE-STUFFED FIGS WRAPPED IN BACON

Steps:

• Preheat broiler.
• Cook bacon in a large heavy skillet over moderate heat, turning occasionally, until most of fat is rendered but bacon is still pliable, about 10 minutes. Transfer to paper towels to drain.
• Remove 1 scoop of flesh from each fig half with small end of a melon-ball cutter and discard. Scoop cheese with same end of melon-ball cutter and just fill each fig half. Press fig halves together to form whole figs.
• Stir together brown sugar, cumin, and salt, then rub onto 1 side of each bacon slice. Wrap 1 bacon slice, sugared side out, around each fig and secure with a toothpick.
• Broil figs, bacon sides up, on rack of a broiler pan about 3 inches from heat, turning them frequently, until bacon is browned, about 2 minutes. Cool slightly, then discard toothpicks.
• Toss mesclun with lemon juice and salt and pepper to taste, then gently toss with oil. Serve figs with salad.

BACON WRAPPED GOAT CHEESE

Steps:

• Preheat oven to 400°F.
• Freeze the goat cheese for five to ten minutes if too soft and gooey so you can roll it into 8 lumberjack-thumb sized logs.
• Sprinkle with salt and pepper, and roll in the chives.
• Wrap with bacon so that the whole log is covered.
• Place in an aluminum foil boat, or a shallow glass pan (i.e. a pie tin).
• Bake for ten minutes, or until the bacon is golden brown and the cheese bubbly.
• You can do these on the grill too if you have an aluminum grill pan. Or in a pan on the stove over medium heat turning occasionally so that it is evenly browned.