Goat Cheese-Stuffed Figs Wrapped in Bacon

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“This is another of the recipes that disappeared so quickly that I didn't get to take a photo of them....they are that good!! They have a little bit of sweet from the fig, some tang from the cheese, and salt from the bacon. A great balance of flavors! The aged goat cheese called for in this recipe is firmer than fresh and has a dry rind. Two of the kinds that work best in this dish are Bucheron and Pouligny-St. Pierre, both have just the right amount of tang.”
16 fig halves

Ingredients Nutrition


  1. Preheat broiler.
  2. Cook bacon in a large heavy skillet over medium heat, turning occasionally, until most of the fat is rendered but bacon is still pliable, about 10 minute You do not want crispy bacon!
  3. Transfer the bacon to a paper towel to drain.
  4. Remove 1 scoop of flesh from each of the fig halves with the small end of a melon-baller, set aside for another use. (Makes great ice cream or just bite sized snacks).
  5. Scoop out a piece of the goat cheese with the same meon-baller and fill in the hole in each fig half with the cheese scoop.
  6. Stir together brown sugar, cumin, and salt in a small bowl.
  7. Rub the mixture onto 1 side of each bacon slice, and cut each bacon slice in half to have 16 slices of bacon.
  8. Wrap 1 of the half strips of bacon around 1 of the fig halves, leaving the sugar/spice side out, and secure with a toothpick.
  9. Broil the figs, cut side up, on the rack of a broiler pan about 3 inches from the heat, until bacon is browned - about 2 minute.
  10. Cool slightly and then discard toothpicks.
  11. Serve warm.

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