Blue Cheese Bacon Wrapped Figs Appetizer Recipes

BACON-WRAPPED FIGS WITH BLUE CHEESE AND BOURBON CARAMEL

Steps:

• Preheat the broiler and set oven rack in top position. Line a rimmed baking sheet with aluminum foil.
• In a large skillet over medium heat, cook bacon until most of the fat has rendered but the bacon is still pliable. Transfer the bacon to a paper towel-lined plate to absorb excess grease. 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. Whisk in the butter and brown sugar until butter is melted and brown sugar is dissolved. Continue to cook, whisking occasionally, until sauce is thick enough to coat the back of a spoon.
• Using a pastry brush, brush bourbon glaze all over the top side of each bacon-wrapped fig. Broil until the bacon has browned, about 4 minutes. Sprinkle lightly with coarse sea salt, if desired, and serve warm.

BLUE CHEESE BACON WRAPPED FIGS APPETIZER

Steps:

• Remove stems from figs and slice cross-wise top down making a almost quartered but still in tact tear drop shape. (leave the bottom part together and cut open the top)
• In a bowl, mix blue cheese, hot sauce, salt, pepper, and heavy cream to create a soft and combined pasty consistency. Don't over-mix. It should still have body and resemble blue cheese crumbles but hold together.
• Fill each fig with filling.
• Wrap each fig with one bacon slice.
• Bake in a 350* oven for 20 minutes. Or until bacon is crisp and cheese is melted.
• Let sit after baking for a few minutes before serving.

BACON-WRAPPED STUFFED FIGS

Steps:

• Position an oven rack in the center of the oven, and preheat the broiler. 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 a small bowl with a rubber spatula. Fill each fig with about 1 teaspoon of the cheese-pesto mixture.
• Wrap each stuffed fig with a slice of bacon, and secure with a toothpick. Put the figs, seam-side down, on a rimmed baking sheet.
• Broil, turning once, until the bacon is cooked through and crispy, about 4 to 5 minutes per side.

BACON-WRAPPED FIGS STUFFED WITH BLUE CHEESE

Steps:

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

BACON-WRAPPED FIGS WITH BLUE CHEESE AND BOURBON RECIPE

Steps:

• Preheat the broiler and set oven rack in top position. Line a rimmed baking sheet with aluminum foil.
• In a large skillet over medium heat, cook bacon until most of the fat has rendered but the bacon is still pliable. Transfer the bacon to a paper towel-lined plate to absorb excess grease. 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. Whisk in the butter and brown sugar until butter is melted and brown sugar is dissolved. Continue to cook, whisking occasionally, until sauce is thick enough to coat the back of a spoon.
• Using a pastry brush, brush bourbon glaze all over the top side of each bacon-wrapped fig. Broil until the bacon has browned, about 4 minutes. Sprinkle lightly with coarse sea salt, if desired, and serve warm.