- Prep Time 0:10
- Cook Time 0:18
- 2 Comments
You guys, I am feeling so good right now.
First of all, it’s absolutely gorgeous in San Francisco. After an as-per-usual-for-SF chilly summer, we are finally beginning to see some real sunshine. As soon as I finish this post, I’m heading outside to absorb as much of it as possible (don’t worry Mom, I’ll slather on the sunscreen).
Secondly, I just returned from an amazing weekend at my favorite place in the whole world, Camp Tawonga, just outside of Yosemite National Park, where I taught cooking to families for 3 days. It was fun, inspiring and truly relaxing.
Thirdly, and perhaps most importantly, IT’S FIG SEASON! Those of you who know me (or at least my food writing) know that nothing makes me happier than fresh figs. Last night I picked up an absolutely gorgeous carton of Black Mission ones and ate them raw, one after another with my dinner. Fortunately, I saved enough to make this recipe.
There’s a lot to celebrate these days. Let’s start with some bacon-wrapped figs. Just add some inexpensive prosecco.
- 10 strips of bacon, halved short-ways, so you have 20 short strips $3.50
- 10 fresh figs (any kind—I used Black Mission), halved lengthwise $4 for a pint
- honey Pantry
- about 1/4 cup cream cheese $2 for 8 oz.
- salt and freshly-ground black pepper Pantry
Total Cost of Ingredients $9.50
Preheat oven to 350 degrees F. Line a baking sheet with parchment paper or foil and set aside.
Top the exposed flesh of a fig half with a drop or 2 of honey. Over that, spread 1 tsp of the cream cheese. Top the cream cheese with a tiny pinch of salt and a grind or two of pepper.
Wrap the whole thing with a piece of bacon, securing with a toothpick and place on the prepared baking sheet. Repeat with remaining ingredients, making sure to leave a little bit of space between each fig.
Bake for 15-18 minutes, until the bacon is browned and slightly crisp. Remove from oven and let cool on the baking sheet for at least 5 minutes (this will help the bacon continue to crisp and also cool the figs enough to eat.
Serve warm or at room temperature, topped with a bit more pepper if desired.
Makes 20 fig bites.