Stuffed Figs with Goat Cheese, Bacon and Traditional Balsamic Vinegar

Kara’s sister, Lisa, shared the recipe for these little morsels with us and when we made them in the OT kitchen, we found them disappearing before we were done taking the photographs. They pack a great combination of savory and sweet in just one bite. The bacon molds itself around the fig as it cooks which achieves two benefits: (1) it minimizes any “leaking” of the cheese, and (2) eliminates the need to broil them with toothpicks inserted (no more burnt, crumbling toothpicks). Best of all, you can make them ahead of time and keep them wrapped in the fridge. When you’re ready to serve, pop them under a broiler for 8 minutes – which also makes it a great appetizer to take to dinner parties.

INGREDIENTS

• 24 dried figs
• 5 ounces of goat cheese
• 12 slices of bacon, cut in half
• Olive This! Traditional Balsamic Vinegar, about 3 tablespoons for drizzling
• parsley for garnishing

DIRECTIONS

Start by removing any tough stems from the figs.

Cut a slit in the side of each fig. Use a spoon (or your finger) to create a “pocket” in each fig.

Use a knife to put about 1 teaspoon of goat cheese into the pocket of each fig. Try to distribute the 5 ounces of goat cheese equally among the 24 figs.

Once all the figs are stuffed, it’s time to wrap them in bacon. Cut the bacon slices in half to create 24 half-slices.

Wrap each stuffed fig with the half slice of bacon. Place them on a cookie sheet covered with foil.

You do not need to secure the bacon with toothpicks prior to cooking but make sure the open flap of bacon is underneath the weight of the fig. If making ahead, wrap with plastic wrap and store in the fridge until you’re ready to broil.

Preheat the broiler. Remove plastic wrap and drizzle Olive This! balsamic vinegar on each fig. Note, if you choose to substitute an alternative balsamic, you may need to reduce the vinegar to the thickness achieved by our Olive This! Traditional balsamic.

Place under the broiler for about 8 minutes. Keep an eye on it at around 6 minutes. It may need to go a little longer or shorter, depending on how brown the bacon becomes.

Drizzle with some extra balsamic vinegar and sprinkle the plate of finished figs with chopped parsley. Serve with toothpicks on the side. Depending on the size of the figs you’re using, it may be a mouthful to eat it in one bite – but it’s worth it!

MAKES 24 FIGS

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