When fig season peaks, these sweet-and-savory bites are one of the easiest ways to let those luscious little fruits shine. Ripe figs become jammy in the oven, their sweetness balanced by crisp bacon and just a hint of cheese and honey. They make a beautiful appetizer for late-summer dinners, wine nights, or holiday gatherings — and they disappear fast.
A tip for choosing figs: a ripe fig should feel soft to the touch and may show a tiny bead of juice at the stem.
INGREDIENTS:
10 ffresh figs (Black Mission or Calimyrna), halved through the stem
10 strips sliced bacon*, cut in half (20 short strips)
1/4 cup soft cheese (cream cheese, goat cheese, or blue cheese), optional
Flaky salt (like Maldon)
Fresh ground pepper
*Regular or thin-sliced bacon works best; avoid thick-cut.
METHOD:
Preheat oven to 375°F. Line a baking sheet with parchment or foil.
Place fig halves cut-side up. Drizzle each with a few drops of honey. Spread 1 teaspoon of cheese on each fig (if using), then season lightly with flaky salt and freshly ground pepper.
Wrap each fig half with a bacon strip, tucking the ends underneath so it stays in place. Arrange figs cut-side up on the prepared sheet.
Bake for 15–18 minutes, or until the bacon is lightly crisped and the figs are bubbling and caramelized. Let rest on the pan for a few minutes before serving.
Serve warm or at room temperature.
SERVING SUGGESTIONS:
- Drizzle with a little warm honey or aged balsamic before serving.
- Pair with a cheese board featuring blue cheese, chèvre, or aged gouda.
- Serve alongside arugula dressed with lemon and olive oil for a simple starter.
- Add to crostini with ricotta or mascarpone.
- Offer as a cocktail bite with sparkling wine, rosé, or Pinot Noir.
