Maple Bacon Wrapped Figs
Sweet figs stuffed with blue cheese, wrapped in smoky bacon, and drizzled with maple glaze
- 16fresh figs(Black Mission or Brown Turkey)
- 4 ozblue cheese(Gorgonzola dolce works well)
- 8 slicesbacon(thin-cut, halved crosswise)
- 3 tbsppure maple syrup
- 1 tbspbalsamic vinegar
- 0.25 tspblack pepper(freshly cracked)
- 1 tbspfresh thyme leaves(for garnish)
Figs can be stuffed up to 4 hours ahead; wrap in bacon just before baking for crispiest results. Glaze can be made 1 week ahead.
- 1Preheat oven to 400°F and line baking sheet with parchment paper
- 2Cut a small X in the top of each fig, about halfway down
- 3Gently squeeze fig to open slightly and stuff with 1 teaspoon blue cheese
- 4Wrap each stuffed fig with half slice of bacon, securing with toothpick
- 5Arrange on prepared baking sheet
- 6Whisk together maple syrup and balsamic vinegar
- 7Brush wrapped figs lightly with maple mixture
- 8Bake 15-18 minutes until bacon is crispy, brushing with more glaze halfway through
- 9Drizzle with remaining glaze, sprinkle with pepper and thyme
- 10Serve warm - warn guests about toothpicks
Choose figs that are ripe but still firm - too soft and they'll fall apart. Gorgonzola dolce is creamier and milder than aged Gorgonzola. Goat cheese or mascarpone are excellent substitutes for blue cheese. Dried figs can work in a pinch - soak in warm water for 30 minutes first.
Bacon-wrapped figs emerged from the American gastropub movement of the 2000s, combining the Mediterranean tradition of pairing figs with cheese alongside the American love of bacon. The maple glaze adds an autumnal touch perfect for harvest gatherings.