By Jaime Farrens
Suggested Pairing: 2006 Signature Pinot Noir
- 1.5 ounces fresh goat cheese
- 8 slices black pepper bacon
- 8 fresh Black Mission figs
- ½ teaspoon salt
- ½ teaspoon black pepper
- 3 tablespoons real Maple syrup
- 2 tablespoons fresh parsley finely chopped
- 1 French baguette
- Special equipment: Pastry bag with fine tip and Bamboo toothpicks
- Remove goat cheese from refrigerator and bring to room temperature.
- Preheat oven to 300 degrees.
- On a parchment lined baking sheet, place slices of bacon in an even layer.
- Bake for approximately 20 minutes until the bacon is browning yet still flexible.
- Set aside to cool slightly.
- In a small bowl, add softened goat cheese, salt and pepper.
- Mix well and spoon into pastry bag.
- Cut stem off of the figs.
- Using the small end of a spoon or your pinky finger, gently make a small pocket in the fig, being careful not to tear the fig.
- Place the tip of the pastry bag into the pocket and squeeze a small amount of goat cheese into the fig.
- Wrap a slice of bacon around the fig, starting at the stem end and also finishing there.
- Take a bamboo toothpick and pierce all the way through the fig securing the bacon.
- Repeat this process with each fig and place on a parchment lined baking sheet.
- Bake at 300 degrees for approximately 20 minutes until the fig has softened slightly and the goat cheese is warm.
- Drizzle with maple syrup and sprinkle with fresh parsley.
- Serve with sliced baguette.