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Bacon-Wrapped Figs Stuffed With Blue Cheese

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“Diane Phillips”
READY IN:
55mins
SERVES:
8
UNITS:
Metric

Ingredients Nutrition

Directions

  1. Preheat oven to 400°; line a baking sheet with foil.
  2. Lay bacon on the baking sheet and bake for 5-7 minutes, until the bacon has rendered some fat but is still pliable; drain on paper towels.
  3. Cut each strip of bacon in half and lay it on a cutting board.
  4. Slit the figs lengthwise, making a small pocket.
  5. Push about 1 teaspoon of the crumbled cheese into the pocket and close the slit.
  6. Place the fig on the bacon and roll the bacon around the fig, securing with a toothpick.
  7. Repeat with the remaining bacon, figs, and cheese.
  8. Transfer figs to a 9 x 13 inch baking dish, placing them about ½ inch apart.
  9. Bake in 400° oven for 10 minutes, or until bacon is crisp; remove from baking dish and serve hot or warm.
  10. **Make Ahead or OAMC: after step 8, Cover and refrigerate for up to 3 days or freeze for up to 1 month.
  11. Defrost the figs in the refrigerator overnight, if necessary.
  12. Preheat oven to 400°; let figs come to room temperature for about 20 minutes.
  13. Bake for 10 minutes, or until bacon is crisp; remove from baking dish and serve hot or warm.

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