Our version of the retro hors d'oeuvre rumaki bacon-wrapped water chestnuts and chicken liver substitutes figs, goat cheese and pesto for a fruity, tangy twist. Consider it rumaki 2.0.
Directions for: Bacon-Wrapped Stuffed Figs
Ingredients
24 dried figs (about 10 oz)
3 oz fresh goat cheese, at room temperature
1 Tbsp prepared pesto
1 Tbsp fresh lemon juice, plus 1 tsp lemon zest
Kosher salt and freshly ground black pepper
12 slices bacon, halved crosswise
Directions
1. 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.
2. 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.
3. 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.
4. Broil, turning once, until the bacon is cooked through and crispy, about 4 to 5 minutes per side.
Source and Credits
Courtesy of Food Network Kitchen
Copyright 2014 Television Food Network, G.P. All rights reserved.
See more: Bacon, Appetizer, Fruit, Holiday/Event
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