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Slice the figs about 3/4 of the way down the center lengthwise, and open each like a book; set aside. Combine the goat cheese, pesto, lemon juice and zest and 1/4 teaspoon each salt and pepper in.
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In a pot, add the onions and a drizzle of olive oil. Cook on low heat, stirring occasionally, for 10-15 minutes or until tender and browned. Set it aside. Place your flatbread on a baking sheet. Spread the fig jam and Boursin cheese evenly on top of the flatbread. Add an even layer of the bacon and caramelized onion on top of the fig jam/cheese.
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Set aside. Using a melon baller or small spoon, scoop out the center of each halved fig. Fill each hollowed fig half with blue cheese. Wrap a half-strip of bacon around each filled fig half and secure with toothpicks. Place, cut side up, on the prepared baking sheet. In a medium saucepan, cook bourbon over medium heat until reduced by half.
Mini Fig Goat Cheese Bacon Bites. Premade phyllo dough cups make for an
Slice baguette in 1/2″ to 1/3″ rounds, toast on one side under the broiler. Turn slices over and brush with olive oil. Return to the oven to broil baguette slices until lightly golden brown. Spread a small portion of fig preserves on each crostini, then add your crispy bacon bits, goat cheese crumbles and pecan pieces.
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Step 2. Pour off all but 2 Tbsp. fat from skillet; save for another use. Add maple syrup to skillet, swirling to combine, and heat over medium-high. Arrange figs in skillet in a single layer, cut.
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Turn the figs as needed to brown and crisp the bacon on all sides. As above, transfer the figs to several layers of paper towels to blot off any excess fat before serving them piping hot. *If you want to gild the lily, cut a vertical slit in the sides of the figs before wrapping them and insert a peeled almond or a nub of blue cheese or a bit.
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Step 2. Pour off all but 2 Tbsp. fat from skillet; save for another use. Add maple syrup to skillet, swirling to combine, and heat over medium-high. Arrange figs in skillet in a single layer, cut.
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Preheat oven to 350°. Cut figs in half lengthwise. Place bourbon (or water) in a medium saucepan and add figs. Bring to boil, remove from heat and steam with lid on for 15 minutes. Remove figs and add a small wedge of gorgonzola cheese, top with a pecan, wrap with the bacon and secure with a toothpick on the uncut side.
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Place in preheated oven for 5-8 min until lightly browned and crisped. While pizza crusts are in the oven, cook bacon. Rough chop bacon after cooking. To assemble pizzas, use the back of a spoon to create a thin layer of fig preserves on pizza crusts, leaving about ½" around the edges. Place bacon and dried figs on top of the preserves.
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Spread the butter on one side of each of the 8 slices of Sara Lee® Artesano™ Bread. Butter side down on the cutting board add fig puree to four of the slices. Add the bleu cheese to the remaining four slices. Add a slice of provolone to each of the slices. Top four slices with bacon. Close the sandwiches, a bacon covered piece of Sara Lee.
Bacon wrapped stuffed figs!! Crispy, salty, creamy and sweet all in one
Using a slotted spoon, transfer the bacon to a mixing bowl. Reserve 2 tablespoons of the bacon drippings; discard the rest. Add the shallot to the hot skillet and cook, stirring, until softened.
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Heat toaster oven to broil and line the toaster oven tray with foil. Wrap each fig in a strip of bacon, trimming the bacon as necessary, and secure with a toothpick. Season with salt and pepper and place on the toaster oven tray. Bake for about 8 to 10 minutes until the bacon is crisp and the figs are tender. Originally appeared: Radio, January.
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Instructions. Preheat oven to 425 degrees F. Line a baking sheet with foil and set aside. Cut the bacon strips in half so that you have 24 short strips. Wrap one short bacon strip around a fig and secure it with a toothpick. Repeat with remaining figs and bacon. Place the figs onto the prepared baking sheet.
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Instructions. Preheat oven to 450˚F. For each portion, lay out half a strip of bacon, top with a fig half and some of the goat cheese, wrap the bacon around the fig and secure with toothpick. Place on a baking sheet lined with parchment paper. Repeat until all of the ingredients are used up.
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Preheat the oven to 350° F. 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.
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Instructions. Pre-heat oven to 350°F (175°C). Line a baking sheet pan with parchment paper. Place cut figs on a lined sheet pan. If any of the figs don't sit level, make a small flat cut across the bottom of the fig so that it sits flat when you add the toppings. Top the figs with the crumbled cheese and bacon.
