Bacon wrapped Figs with herbed Goat Cheese are clearly a classic. This dish just seemed to happen even though it is not fig season here in this part of the world till Autumn.
It just seemed to be some kind of synergy between my fridge contents and the produce department. I love figs with salty and sweet flavours, and I had the most suitable partners for these figs just waiting at home. I had a small log of goat cheese, herbs from my garden and some dry cured smoked bacon all waiting to be used. I bought the bacon a little while ago and I was saving it for something special. I know it looks a little clunky around these delicate figs but the taste……..I had no idea it would be so amazing.
If you are in Australia hunt. it. down. The “Skara” Artisan Small goods dry cured free range bacon is not to be walked past if you see it. The recipes and techniques for making it stem from a family background in Croatia, and comes to us via South Australia. Vic’s Meats has it in Sydney. Enough .
I needed a starter. When I cook, I never want a fuss, I like to put things in the middle of the table and have everyone help themselves. This is ideal and after stuffing it and wrapping way before it is needed, it takes a couple of minutes to cook up . ( it’s lovely with prosciutto of course).
I love to leave extra aged balsamic and some crushed hazelnut or walnut praline on the table for everyone to pass around. All you need is a few plates or napkins. This version with thick smoky bacon does need a knife and fork.
You don’t really need much of anything else to make it. It’s a great gluten free starter too.
Bacon Wrapped Figs with herbed Goat Cheese
Ingredients
- 6 whole figs firm and ripe, not too soft
- 6 slices bacon prosciutto or pancetta- or smoky ham
- 150 gram goats cheese plain
- 4 tablespoons herbs chopped like basil chives, parsley.
- 1/4 teaspoon black pepper fresh
- 40 ml cream optional if your goat cheese is very crumbly
- 40 ml aged balsamic
- 6 extra basil leaves
- 20 ml olive oil to serve
- 1 tablespoon praline to serve
Instructions
- If you are using thick cut bacon or pancetta lay the pieces on a grill or oven tray and cook till just softening. ( half cooked). Drain on paper and put aside. (if using prosciutto it doesn't need to be pre- cooked)
- Put the goat cheese, herbs and black pepper into a smallish bowl and mix well. If the mixture is very crumbly add a little cream till making a soft spoon-able paste.
- Cut the tops of the figs with a cross, making sure the cuts only go about halfway down the figs ( or they wont stay together).
- Push the base of the fig a little to open the cris crosses and using a teaspoon add just a little goats cheese to each one. Once they have all received a little cheese go back and top up a little if needed. They will not hold too much cheese. (1/2 to 1 teaspoon).Push the tops together gently to close up a bit.
- Wrap the figs in a piece of bacon or pancetta and secure with a toothpick. These can be left now till needed. Refrigerate if they will not be used within an hour.
- Bring back to room temperature before putting on the baking tray. Bake for 10 minutes or till the bacon is hot.
- Remove toothpicks and serve drizzled with balsamic and olive oil. Serve with extra basil leaves and praline
I love the sweet and salty combo too. And that bacon looks terrific!
Thanks Helen, You are a bonafide bacon expert so I am pleased you approve
The figs aren’t too bad this year from what I’ve seen. I bought half a dozen beauties from DJs Food Hall and we ate them straight. I should have bought double and made some of these 😀
Ha you ate them straight, naked and all alone. perfect
Yum! You had me at bacon! These look delicious and I love the video – I think even I could do this 🙂
Thanks Sammie!
I do enjoy goat cheese with figs, Tania, and your adding herbs and bacon would only make the combo better. This is yet another reason for summer to rush to get here. I want to buy fresh goat cheese and figs at the farmers market!!!
Yes I am happy we seems to have figs around at the moment. Its the perfect starter!
Looks very elegant and perfect to share at the party. Nice~!
Thanks Holly. It’s not that elegant to eat with a big slab of bacon but it tastes good
So so delicious, Tania. I’ve been eyeing off the figs at the grocers and it seems they’re pretty cheap right now. I’ve also been eyeing off a fig tree down the road from me and waiting for any of them to ripen, as well!
Bacon, figs and goat cheese – what’s not to love?
Wow you make the streets of western Sydney sounds so exotic. I will have to come and look around your area . Thanks John
Not western Sydney, I’m in Erskineville! And the tree I’m eyeing off is in Marrickville!
Yes I know John I ment inner west. I am gonna find that tree beware!!
Great little video – makes it look as easy as you say in the recipe. Love your no-nonsense approach to prep and entertaining.
Thanks Nancy. I don’t like a fuss. I get embarrassed/ Thanks for thinking my video is ok x
Bella, I love and use figs wrapped in prosciutto with blue cheese and a drizzle of honey. Molto buono.
That sounds molto delicioso Stefano x
Oh Tania!! That looks so tasty!
I would happily take a serve right now!
Thanks for sharing
Julie
Gourmet Getaways
Bacon wrapped is the key to that Julie x
Love everything about these appetizers!
Thanks Angie!