Bacon-Wrapped Stuffed Figs

4.4(11)

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.

by Food Network Kitchen·published 2016-11-16

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Appetizer

Servings

8 servings

Total time

—

Calories / serving

292 kcal

Ingredients (6)

serves

24 dried figs (about 10 ounces)fig
3 ounces fresh goat cheese, at room temperaturegoat-cheese
1 tablespoon prepared pestopesto
1 tablespoon fresh lemon juice, plus 1 teaspoon lemon zestlemon-juice
Kosher salt and freshly ground black peppersalt-and-pepper
12 slices bacon, halved crosswisebacon

Instructions (4 steps)

01Position 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.
02Combine 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.
03Wrap each stuffed fig with a slice of bacon, and secure with a toothpick. Put the figs, seam-side down, on a rimmed baking sheet.
04Broil, turning once, until the bacon is cooked through and crispy, about 4 to 5 minutes per side.

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