Fresh Figs with Bacon and Goat Cheese

From the kitchen of Carly

Roasted figs split open to cradle smoky bacon bits and tangy goat cheese, finished with a balsamic glaze. Sweet fruit meets salty, savory toppings in a sophisticated appetizer that tastes far more complicated than it actually is.

Prep
n/a
Cook
n/a
Total
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Servings
4
Difficulty
medium

Ingredients

4 servings

  • 14 to 6 regular smoked bacon slices (2 1/4 to 3 1/2 ounces uncooked)
  • 112 small fresh ripe figs, such as white or Calimyrna, halved lengthwise
  • 1About 1 tablespoon balsamic vinegar
  • 11/3 cup (about 1 1/2 ounces) crumbled mild herbed goat cheese

Instructions

  1. Preheat the oven to 350° F. In a medium heavy skillet, place the bacon slices in a single layer and cook over low to medium-low heat, turning as needed until just beginning to brown. Transfer to a paper towel to drain. Cut each bacon slice into 4 or 6 pieces.

  2. Arrange the figs on a baking sheet, cut sides up. Brush the cut surfaces with balsamic vinegar. Place a piece of bacon on each cut side. Top with a small crumble of cheese. Bake until the figs are warmed, about 8 minutes. The cheese will not melt but may toast a bit. Serve immediately.