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Bacon-Wrapped Figs With Maple Snakebite Glaze and Goat Cheese and Thyme Dip

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  • 6 strips bacon, halved crosswise
  • 12 Blue Ribbon Orchard Choice or Sun-Maid California figs, stemmed
  • 12 pecan pieces, toasted
  • 3 tablespoons pure maple syrup
  • 1/8 to 1/4 teaspoon ground cayenne pepper
  • Goat Cheese and Thyme Dip (Makes about 1/2 cup)
  • 1/4 cup (2 ounces) soft goat cheese
  • 1/4 cup (2 ounces) cream cheese
  • 3 tablespoons milk
  • 2 teaspoons finely chopped fresh thyme leaves or 3/4 teaspoon dry thyme leaves
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    1. Preheat oven to 425°F.
    2. Place 4 layers of paper towels on microwave-safe plate. Top with bacon slices. Cover with two more layers of paper towels. Microwave on high 1 to 2 minutes to render fat from bacon but not crisp.
    3. While bacon cools, slice each fig twice, starting at stem end, and cutting three-quarters of way to bottom.
    4. Stuff each fig with a pecan piece. Wrap a half strip of bacon around each fig and secure with toothpick.
    5. Place on foil-lined baking sheet. Bake 10 minutes. Turn. Return to oven for 5 minutes or until bacon is sizzling and begins to crisp.
    6. In small bowl, combine syrup and cayenne pepper.
    7. Brush mixture over appetizers. For dip, combine all ingredients in small bowl. Cover and chill until serving time.
    8. Serve appetizers warm with dip.
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