Made this as an appetizer for Thanksgiving. It’s a really good appetizer. Make sure you make 2-3 per person or have other appetizers. I normally have a meat and cheese plate, too, but this year was just Stacy and I, so this was the only appetizer.
Ingredients
8 slices thick-cut bacon, cut in half
8 firm, ripe fresh figs, halved lengthwise
6 ounces (170g) creamy blue cheese, crumbled (see notes)
1/2 cup (120ml) bourbon
3/4 cup (6 ounces; 170g) unsalted butter
3/4 lightly packed cup light brown sugar (6 ounces; 170g)
Flaky salt, such as Maldon, for sprinkling (optional)
Directions
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.
Notes
Use thin bacon, you can’t easily wrap the thick bacon
Clip the top of the toothpicks off so they don’t burn from the broiler
Use quality blue cheese …. First time I used Oregon Blue
Ingredients
8 slices thick-cut bacon, cut in half
8 firm, ripe fresh figs, halved lengthwise
6 ounces (170g) creamy blue cheese, crumbled (see notes)
1/2 cup (120ml) bourbon
3/4 cup (6 ounces; 170g) unsalted butter
3/4 lightly packed cup light brown sugar (6 ounces; 170g)
Flaky salt, such as Maldon, for sprinkling (optional)
Directions
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.
Notes
Use thin bacon, you can’t easily wrap the thick bacon
Clip the top of the toothpicks off so they don’t burn from the broiler
Use quality blue cheese …. First time I used Oregon Blue
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