Sticky Figs With Bacon Food

BACON-WRAPPED FIGS WITH GOAT CHEESE

Steps:

• Preheat oven to 450˚F.
• For each portion, lay out half a strip of bacon, top with a fig half and some of the goat cheese, wrap the bacon around the fig and secure with toothpick. Place on a baking sheet lined with parchment paper. Repeat until all of the ingredients are used up.
• Drizzle with some balsamic vinegar and sprinkle with some black pepper.
• Bake in the oven, flipping figs halfway through, until the bacon is cooked, about 20 minutes. Serve.

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.

CANDIED BACON-WRAPPED FIGS

Steps:

• Preheat oven to 375°. Cut bacon strips in half crosswise. In a large skillet, cook bacon over medium heat until partially cooked but not crisp. Remove to paper towels to drain., Cut a lengthwise slit down the center of each fig; fill with 1/2 teaspoon cream cheese. In a small bowl, mix brown sugar, chile blend powder and cinnamon. Dip one side of each bacon piece in brown sugar mixture; wrap each fig with a bacon piece, sugar side out. Secure with a toothpick., Transfer to a greased 15x10x1-in. baking pan. Bake 12-15 minutes or until bacon is crisp.

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.

STICKY CINNAMON FIGS

Steps:

• Heat grill to medium high. Cut a deep cross in the top of each fig then ease the top apart like a flower. Sit the figs in a baking dish and drop a small piece of the butter into the centre of each fruit. Drizzle the honey over the figs, then sprinkle with the nuts and spice.
• Grill for 5 mins until figs are softened and the honey and butter make a sticky sauce in the bottom of the dish. Serve warm, with dollops of mascarpone or yogurt.

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.

FIGS WRAPPED IN BACON

Steps:

• Heat toaster oven to broil and line the toaster oven tray with foil.
• Wrap each fig in a strip of bacon, trimming the bacon as necessary, and secure with a toothpick. Season with salt and pepper and place on the toaster oven tray.
• Bake for about 8 to 10 minutes until the bacon is crisp and the figs are tender.