Bacon-Wrapped Figs With Maple Snakebite Glaze and Goat Cheese and Thyme Dip
Makes: 12 servings
- 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
- Preheat oven to 425°F.
- 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.
- While bacon cools, slice each fig twice, starting at stem end, and cutting three-quarters of way to bottom.
- Stuff each fig with a pecan piece. Wrap a half strip of bacon around each fig and secure with toothpick.
- 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.
- In small bowl, combine syrup and cayenne pepper.
- Brush mixture over appetizers. For dip, combine all ingredients in small bowl. Cover and chill until serving time.
- Serve appetizers warm with dip.
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