FRESH FIGS WITH BACON AND GOAT CHEESE

Preparation

Baking Directions:

Where I live in Oregon, little green figs grow in the neighborhood.

They have a pinkish blush and a luscious sweetness.

Known as white, or Calimyrna, figs, these bite-sized gems make a divine pop-in-your-mouth snack and, as you’ll discover, an hors d’oeuvre that is hard to resist.

In most specialty produce markets, fresh figs are available year-round and peak from mid-August through October.

If you can’t find Calimyrna figs, substitute small, fresh Black Mission or Brown Turkey figs.

When it comes to the bacon, use a sweet, smoky bacon.

I like Carlton Dry-Cured Bacon, which is smoked over alderwood and comes from Oregon, too.

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.

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.