Share with friends
  •  
  •  
  •  
  •  
  •  
  •  

Bacon-Wrapped Figs With Maple Snakebite Glaze and Goat Cheese and Thyme Dip

Bacon-Wrapped Figs With Maple Snakebite Glaze and Goat Cheese and Thyme Dip

  By RFChef  

January 24, 2013

  • Yields: 12 Servings
Bacon-Wrapped Figs With Maple Snakebite Glaze and Goat Cheese and Thyme Dip

Directions

1Preheat oven to 425°F.

2Place 4 layers of paper towels on microwave-safe plate. Top with bacon slices. Cover with two more layers of paper towels. Microwave on high 1 to 2 minutes to render fat from bacon but not crisp.

3While bacon cools, slice each fig twice, starting at stem end, and cutting three-quarters of way to bottom.

4Stuff each fig with a pecan piece. Wrap a half strip of bacon around each fig and secure with toothpick.

5Place on foil-lined baking sheet. Bake 10 minutes. Turn. Return to oven for 5 minutes or until bacon is sizzling and begins to crisp.

6In small bowl, combine syrup and cayenne pepper.

7Brush mixture over appetizers. For dip, combine all ingredients in small bowl. Cover and chill until serving time.

8Serve appetizers warm with dip.

source: Family Features

Ingredients

6 strips bacon, halved crosswise

12 Blue Ribbon Orchard Choice or Sun-Maid California figs, stemmed

12 pecan pieces, toasted

3 tablespoons pure maple syrup

1/8 to 1/4 teaspoon ground cayenne pepper

Goat Cheese and Thyme Dip (Makes about 1/2 cup)

1/4 cup (2 ounces) soft goat cheese

1/4 cup (2 ounces) cream cheese

3 tablespoons milk

2 teaspoons finely chopped fresh thyme leaves or 3/4 teaspoon dry thyme leaves

00:00

Share with friends
  •  
  •  
  •  
  •  
  •  
  •  

Comments

Your email address will not be published. Required fields are marked *