Zinfandelic Recipe

Bacon-Wrapped Roasted Figs


Makes 12 appetizers

  • 1 dozen fresh figs, gently washed and dried
  • 6 ounces bacon slices (cut in half)
  • 3 oz. goat cheese
  • ½ cup dry red wine
  • 1 Tbsp brown sugar
  • 1/8 tsp ground fresh pepper
  • 24 wooden toothpicks

  • Pre-heat oven to 375°F. Soak toothpicks in water

    In a small saucepan, dissolve brown sugar in the red wine on medium-low heat. Stir occasionally. Reduce wine mixture by half, until syrupy.

    Slice figs into quarters lengthwise, from top to base, without cutting through base. Wrap each fig with bacon and secure the bacon with toothpick pushing it through the fig.

    Stuff wrapped fig with cheese and place on a parchment-lined baking sheet.

    Place in oven and cook until bacon is browned (10-15 minutes)

    Remove from oven and place figs on a small platter. Drizzle with wine syrup. Serve warm or at room temperature

    Try With:
    Zinfandelic Lodi Zinfandel