Figs & Bacon With Red Pepper Flakes Recipe
Make Figs & Bacon With Red Pepper Flakes Recipe in just 35m. Get the full recipe with step-by-step instructions at pekinthechef.com.
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Ingredients
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Main
Seasoning & Finish
Method
Main
- 1
Prepare the figs
Preheat your oven to 400°F (200°C). Rinse the figs and gently pat dry. Trim off just the very tip of the stem from each fig. Using a small spoon or your finger, make a small cavity in the top of each fig (cut a shallow X or simply press down) large enough to hold about 1 teaspoon of cheese.
- 2
Stuff the figs
Spoon or pipe about 1 teaspoon of goat cheese or cream cheese into each fig cavity. Be careful not to overfill; the cheese should sit neatly in the top.
- 3
Wrap with bacon
Cut bacon slices in half crosswise if they are long. Wrap each stuffed fig with one half slice (or a whole slice if short) of bacon so that the bacon overlaps slightly. Secure the bacon with a toothpick driven through the side into the fig. Repeat for all figs.
- 4
Coat and arrange
In a small bowl, mix the olive oil and brown sugar until the sugar is moistened. Brush or drizzle this mixture lightly over each bacon-wrapped fig so the sugar adheres to the bacon. Place figs seam-side down on a rimmed baking sheet lined with foil or parchment. Leave a little space between pieces so hot air circulates.
- 5
Bake
Bake in the preheated oven for 18–22 minutes, rotating the pan once halfway through, until the bacon is crisp and caramelized and the figs are heated through. If you prefer extra crisp bacon, broil for an additional 1–2 minutes while watching carefully to avoid burning.
Seasoning & Finish
- 6
Season while hot
Immediately after removing the baking sheet from the oven, sprinkle each fig with a light pinch of sea salt, the red pepper flakes divided evenly (about 1/8 tsp per 3 figs), and the freshly ground black pepper. The residual bacon fat will help the spices adhere.
- 7
Finish and serve
If using, drizzle about 1 tablespoon total of balsamic reduction over the figs (a light crosswise drizzle) and scatter the fresh thyme leaves on top. Transfer figs to a serving platter. Let cool slightly (2–3 minutes) — they are best served warm so the cheese is soft but not runny.
- 8
Serving suggestion
Serve as an appetizer (finger food) — provide small plates and napkins. These pair well with sparkling wine or a crisp white.