Photo: Alison Miksch; Styling: Caroline M. Cunningham
Pinched for time? Swap the dough for frozen mini-phyllo pastry shells.
Makes 4 dozen
1. Cook bacon in a skillet over medium heat 8 minutes or until crisp. Remove bacon, and drain on paper towels; reserve 2 Tbsp. drippings. Finely chop bacon.
2. Beat butter, 8 oz. cream cheese, and 2 Tbsp. bacon drippings at medium speed with an electric mixer 2 minutes. Gradually add flour and cornmeal; beat at low speed until blended, and shape into 48 balls. Cover and chill 1 hour.
3. Preheat oven to 350°. Place balls in cups of 2 (24-cup) mini muffin pans; press dough into and up the sides of cups to form shells.
4. Bake at 350° for 22 minutes or until golden. Cool in pans on a wire rack 10 minutes. (Press shells gently to reshape, if necessary.) Remove shells from pan.
5. Bring figs, next 2 ingredients, and 1/2 tsp. salt to a simmer in a saucepan over medium heat; cook, stirring occasionally, 6 minutes or until syrupy. Cool 15 minutes.
6. Beat goat cheese, next 4 ingredients, 8 oz. cream cheese, and 1 tsp. salt at medium speed until smooth. Spoon goat cheese mixture into a zip-top plastic freezer bag, and snip 1 corner.
7. Spoon about 1 tsp. fig mixture into each shell, and pipe goat cheese mixture over fig mixture. Sprinkle with bacon.