1 lb. Dried White Turkish Figs
1 lb Thick Cut Hickory Smoked Bacon
8 oz. Sheppard’s Chevre (Goat Cheese)
Honey (to drizzle)
To start, slice each fig in half. This can be tricky being dried fruits. To make it simple, flatten our as many wrinkle as possible before cutting. I would also not to remove all stems/ stem nubs as these are tough and hard to eat.
After slicing spoon out some of the fig center filling. I would save this– cookies, dressing, etc… it’s a good thing to have on hand!
Next, press about 1/2 tsp of cheese into each fig. Since each fig is different in size, I would eyeball the portions, but as long as each fig is filled, it is OK. Next, wrap each fig with bacon. I ripped the bacon into pieces, and depending on the fig size, I chose the right sized strips to securely wrap each fig.
Finally bake at 400 degrees Fahrenheit fo 10-12 minutes, or until the bacon is crisp. Remove and let sit 5 minutes. Before serving, drizzle with honey and sick a tooth pick into each for easy handling.