Stuffed Figs with Goat Cheese, Bacon and Balsamic Vinegar


  • 24 dried figs
  • 5 ounces of goat cheese
  • 12 slices of bacon, cut in half
  • Bella Oliva 18 Year Traditional Balsamic Vinegar, about 3 tablespoons for drizzling
  • parsley for garnishing


  1. Start by removing any tough stems from the figs.
  2. Cut a slit in the side of each fig. Use a spoon (or your finger) to create a “pocket” in each fig.
  3. Use a knife to put about 1 teaspoon of goat cheese into the pocket of each fig. Try to distribute the 5 ounces of goat cheese equally among the 24 figs.
  4. Once all the figs are stuffed, it’s time to wrap them in bacon. Cut the bacon slices in half to create 24 half-slices.
  5. Wrap each stuffed fig with a half-slice of bacon. Place the figs on a cookie sheet covered with foil. You do not need to secure the bacon with toothpicks prior to cooking but make sure the open flap of bacon is underneath the weight of the fig. If making ahead, wrap with plastic wrap and store in the fridge until you’re ready to broil.
  6. Preheat the broiler. Remove plastic wrap and drizzle balsamic vinegar on each fig.
  7. Place under the broiler for about 8 minutes. Check around 6 minutes. They may need to go a little longer or shorter, depending on how brown the bacon becomes.
  8. Drizzle with some extra balsamic vinegar and sprinkle the plate of finished figs with chopped parsley. Serve with toothpicks on the side.


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