Honey Figs With Bacon Food

HONEY FIGS WITH BACON

Steps:

• Heat oven to 375°F.
• Remove and discard stems from figs. Cut lengthwise slit in each fig, being careful to not completely cut through fig.
• Fill slits with cream cheese spread; press figs together to enclose cream cheese. Wrap with bacon; secure with wooden toothpicks. Place in single layer in shallow foil-lined pan.
• Mix honey and ground pepper until blended. Brush half the honey mixture onto figs.
• Bake 20 to 25 min. or until bacon is crisp. Remove and discard toothpicks.
• Drizzle figs with remaining honey mixture before serving.

BACON-WRAPPED STUFFED FIGS

Steps:

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

BACON-WRAPPED FIGS

Steps:

• Rinse the figs clean and pat them dry. Trim off any excess stem from them and set them aside.*
• Cut each piece of bacon in half lengthwise so you have long, skinny strips of bacon to work with. If you want to use less bacon per fig, cut them in half crosswise as well.
• Wrap each fig with a strip of bacon. The bacon should wrap around several times; have it overlap as little as possible. This method will help the bacon stay on without the help of toothpicks. If you want to use shorter bacon strips, you may need to use a toothpick to secure the bacon in place; once the bacon is cooked, it should hold in place on its own so you can remove the toothpicks as it cooks or before serving.
• You can now cook them one of two ways, on the stove or under a broiler:​ ​​ On the Stove : Heat a large frying pan over medium-high heat. Set the bacon-wrapped figs in the pan and cook, turning as each side browns and crisps up, until all sides of the bacon are done to your liking. Remove the figs, setting them on several layers of paper towels to blot off any excess fat before serving them piping hot.​​ Under a Broiler : Heat a broiler. Set the figs on a baking sheet. Turn the figs as needed to brown and crisp the bacon on all sides. As above, transfer the figs to several layers of paper towels to blot off any excess fat before serving them piping hot. *If you want to gild the lily, cut a vertical slit in the sides of the figs before wrapping them and insert a peeled almond or a nub of blue cheese or a bit of goat cheese in the center, then proceed with Step #3.

STICKY FIGS WITH BACON

Steps:

• Heat large skillet set over medium heat; cook bacon for 5 to 8 minutes or until golden and crispy. Drain on paper towel. Remove bacon fat from skillet (reserve for another use or discard).
• Heat oil in skillet; cook garlic over medium heat for 1 to 2 minutes or until fragrant. Pour in honey, Roasted Onion Base and 2 tbsp water. Increase heat to medium-high; swirl to combine. Bring to simmer; cook for 2 to 3 minutes or until reduced slightly.
• Arrange figs in skillet, cut side down in single layer. Cook, swirling honey mixture occasionally, for 4 to 5 minutes or until figs are tender, glazed and sticky. Let cool completely.
• Press piece of bacon on top of each sticky fig. Garnish with chives. Serve with toothpicks or cocktail skewers.

FIGS WITH BACON AND CHILE

Steps:

• Cook bacon pieces in a large nonstick skillet over medium-low, stirring often, until brown and crisp, 8-10 minutes. Using a slotted spoon, transfer bacon to a small bowl.
• Pour off all but 2 Tbsp. fat from skillet; save for another use. Add maple syrup to skillet, swirling to combine, and heat over medium-high. Arrange figs in skillet in a single layer, cut side down. Cook, swirling liquid occasionally, until figs are slightly softened and caramelized, about 5 minutes.
• Arrange figs cut side up on a platter and press pieces of bacon onto the surface of each fig.
• Set the skillet over medium heat, add vinegar, and stir into juices. Bring to a simmer and cook, stirring constantly, until syrupy, about 1 minute. Drizzle syrup over figs, then sprinkle with red pepper.

BACON-WRAPPED FIGS STUFFED WITH BLUE CHEESE

Steps:

• Preheat oven to 400°; line a baking sheet with foil.
• Lay bacon on the baking sheet and bake for 5-7 minutes, until the bacon has rendered some fat but is still pliable; drain on paper towels.
• Cut each strip of bacon in half and lay it on a cutting board.
• Slit the figs lengthwise, making a small pocket.
• Push about 1 teaspoon of the crumbled cheese into the pocket and close the slit.
• Place the fig on the bacon and roll the bacon around the fig, securing with a toothpick.
• Repeat with the remaining bacon, figs, and cheese.
• Transfer figs to a 9 x 13 inch baking dish, placing them about ½ inch apart.
• Bake in 400° oven for 10 minutes, or until bacon is crisp; remove from baking dish and serve hot or warm.
• **Make Ahead or OAMC: after step 8, Cover and refrigerate for up to 3 days or freeze for up to 1 month.
• Defrost the figs in the refrigerator overnight, if necessary.
• Preheat oven to 400°; let figs come to room temperature for about 20 minutes.
• Bake for 10 minutes, or until bacon is crisp; remove from baking dish and serve hot or warm.

GOAT CHEESE-STUFFED FIGS WRAPPED IN BACON

Steps:

• 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. (Makes great ice cream or just bite sized snacks).
• 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.

BACON-WRAPPED FIGS

Steps:

• Preheat oven to 375°. Cut a slit lengthwise down the center of each fig; fill each with a walnut half., In a large skillet, cook bacon over medium heat until partially cooked but not crisp. Drain on paper towels., Place cheese in a shallow bowl. Dip 1 side of bacon in cheese. Wrap each bacon strip around a stuffed fig, cheese side out; secure with a toothpick. Place on an ungreased 15x10x1-in. baking pan., Bake until bacon is crisp, 12-15 minutes, turning once.