The size of the figs will determine the amount of cheese you'll need.
12 dried Calimyrna figs
1/4 cup bourbon
1 (2- to 4-oz.) wedge Gorgonzola cheese, cut into 24 pieces
24 pecan halves, toasted
12 fully-cooked bacon slices, cut in half crosswise
How to Make It
Combine first 2 ingredients and 1 1/2 cups water in a medium saucepan. Cook, covered, over low heat 15 to 20 minutes or until figs are plump and softened. Remove from heat; cool slightly (about 15 minutes). Drain figs; gently pat dry with paper towels.
Preheat oven to 350°. Cut figs in half lengthwise. Place 1 cheese piece and 1 pecan half on cut side of each fig half. Wrap 1 bacon piece around each fig, and secure with a wooden pick. Place on a wire rack in a 15- x 10-inch jelly-roll pan.
Bake at 350° for 6 to 8 minutes or until bacon is crisp and browned.
Note: We tested with Oscar Mayer Fully Cooked Bacon.
I made this appetizer for Christmas and it was amazing. It was very easy to make and all the flavors worked really well together. I did not find the bacon overpowering at all. Note: I wouldn't recommend using blue cheese crumbles as it will be messy hard to keep the crumbles in the fig while you wrap the bacon. Use the solid piece of cheese and cut off chunks - which is easier to stuff. I will be keeping this one in my recipe file to make again and again!
I am going to attempt to make the recipe using less bacon...I already bought all the ingredients before the previous review was posted...also, going to use blue cheese crumbles instead of gorgonzola...typically i think of blue cheese and walnuts going together, that might be good too :)