20 minutes | Serves 4
Fig season is short, but we somehow manage to make this dish serveal times throughout. It’s the ultimate bbq appetizer. If you can’t readily find fresh figs, dried ones or even dates work.
4 strips of bacon
8 ripe figs, stems removed, cut a quarter of the way through
1/8 cup of finely chopped mixed herbs (mint, basil, thyme)
1/8 cup crumbled goat cheese
1/8 cup rice vinegar
1/8 cup soy sauce
Being by frying bacon lightly 3/4 of the way through until they are soft but not crispy, about 10 minutes. In the meantime, chop herbs and cut figs. Stuff each fig with a little goat cheese and sprinkle with herbs. Put aside. Make dipping sauce by combining soy sauce and rice vinegar. Set aside until ready to serve. Once bacon is cooked, cut in half. Wrap each stuffed fig with bacon and use a toothpick to keep together. Wrap figs in tin foil and grill on indirect high heat for 5-7 minutes. Serve with dipping sauce.