Description
This is another of the recipes that disappeared so quickly that i didn't get to take a photo of them….they are that good!! They have a little bit of sweet from the fig, some tang from the cheese, and salt from the bacon. A great balance of flavors! The aged goat cheese called for in this recipe is firmer than fresh and has a dry rind. Two of the kinds that work best in this dish are bucheron and pouligny-st. Pierre, both have just the right amount of tang.
Ingredients
- Bacon
- Figs
- Goat Cheese
- Light Brown Sugar
- Ground Cumin
- Kosher Salt
- Lemon Juice
- Olive Oil
Instructions
- 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
- 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