Ingredients
- 6 slice bacon
- 12 slice green figs
- 1 tablespoon balsamic vinegar
- 1/3 cup herbed 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.