Pinched for time? Swap the dough for frozen mini-phyllo pastry shells.

Whitney Wright
Recipe by Southern Living December 2014

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Credit: Alison Miksch; Styling: Caroline M. Cunningham

Recipe Summary

hands-on:
1 hr 20 mins
total:
3 hrs 20 mins
Yield:
Makes 4 dozen
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Ingredients

Ingredient Checklist

Directions

Instructions Checklist
  • 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.

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  • 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.

  • 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.

  • 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.

  • 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.

  • 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.

  • Spoon about 1 tsp. fig mixture into each shell, and pipe goat cheese mixture over fig mixture. Sprinkle with bacon.

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