Bacon Wrapped Figs have become my staple/go-to appetizer for easy entertaining lately. Not only are they absolutely scrumptious, but with only three ingredients they are so simple to throw together. I literally make these for just about any gathering we host or attend. I’m fairly certain that, like me, you too will beam with pride after serving these once you see how impressed everyone is with your obvious culinary expertise (yet in reality, they require little to no skill.. shhhh). The inspiration for this recipe is from Shauna Niequist’s book Bread & Wine. (Sidenote: If you’ve never read one of Shauna’s books, you must! And I highly recommend starting with this one. Her beautiful words will heal and inspire you AND to top it off she throws in a fantastic recipe with each chapter). Shauna’s recipe uses dates instead of figs, which are equally as delicious, only a bit sweeter. When I began making these, I only used dates. That is until my friend Natalie made them and mistakenly thought the recipe called for figs. She made, what I consider, one of the greatest mistakes of all time and we have never gone back!
In the Summer of 2014, Patrick and I were living in Wilmington when Hurricane Arthur hit the North Carolina coast. Being a southerner, you would think I would have remembered to buy milk and bread, but this particular storm caught us completely off guard. Our kitchen was bare, save for a package of bacon, goat cheese, dried figs, and a bottle of wine. The essentials! We poured ourselves a glass of wine, hunkered down to a good movie, and munched on bacon wrapped figs for dinner. Moral of the story – if you don’t entertain often, just make them as a meal one night. There’s no shame here!
Bacon Wrapped Figs
- 12 oz. container dried figs
- 4 oz. goat cheese
- 24 oz. bacon
- Preheat the oven to 400° and line a baking dish with foil. (or use a disposable foil pan for even easier clean up!)
- Slice all of the figs down the middle, but not completely through, opening them up like a book.
- Spoon a small amount of the goat cheese into the middle of each fig and then close the fig back up.
- Cut the bacon in half, width-wise, so that each strip is now half as long.
- Wrap a half-slice of bacon around each fig and secure with a toothpick.
- Arrange figs in baking dish, so that they’re not touching. (If you don’t have toothpicks, be sure to place the figs seam-side down on the baking dish)
- Bake for about 25 minutes (or until bacon appears to be done), turning halfway through so that they will cook evenly.
- Remove figs from the dish and place onto a paper towel to allow the bacon grease to drain.
- Serve warm or at room temperature.
**Any brand/style of dried figs, goat cheese, and bacon that you like will work here.. OR better yet, try substituting the pitted dates. Either way, you cannot go wrong! Also, you will probably have leftover goat cheese. I just keep assembling them until I run out of one of the ingredients.
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