I sent a snapshot of these babies to Vaughan yesterday while he was at work. His response: “What is that?” Mine: “Who cares! They’re wrapped in bacon!” Don’t we feel that way about everything? I know I do. Especially if that something is sweet like figs. Salty and sweet just go together oh so nicely.
I was pretty stoked to see figs making their appearance in the grocery store this week. So you can expect to find several fig recipes coming up in the near future. My favorite bacon wrapped fruit is still dates but these come in a close second.
Figs are a great source of potassium, which helps control blood pressure. They are a fruit source of calcium which is a huge plus for all those who do not consume diary. Also they are high in antioxidants. ANd last but not least, they make a great dessert!
Figs are highly perishable so you’ll want to consume them within a couple days of purchasing them.
THE GOOD STUFF:
- Figs (however many you want to use)
- Bacon (1 slice per fig)
- Toasted Pecans (I LOVE the flavor of toasted pecans and keep a jar of them on my counter to always have handy)
- Basil (1 large leaf per fig + extra for chiffonade)
- Balsamic reduction (optional)
THE HOW TO:
- Preheat oven to 350 degrees
- Line a sheet pan with aluminum foil and bake bacon for about 10 minute, only until partially cooked.
- Pull bacon out of oven and let cool. Meanwhile cut the stems off the figs and cut them in half lengthwise.
- Stuff each fig with a couple pecans.
- Wrap a basil leaf around each fig then roll up in a slice of bacon. Place the wrapped fig seam side down on the sheet pan.
- Bake in the oven for 10 – 12 minutes until the bacon has finished cooking and the figs are warm.
- Plate and drizzle with balsamic reduction and chopped basil. Enjoy!