Spiced Pecan Stuffed Figs Wrapped in Lamb Bacon
Your guests will go hog wild for this mouth-watering appetizer—perfectly balanced little morsels of sweet and salty, chewy and crunchy, spicy and mild. While dried figs and dates are a common pairing for bacon, the spiced pecans take this easy-to-assemble dish to another level.
- 18 dried figs
- 18 spiced pecans, candied or regular
- 9-18 strips lamb bacon
- Nonstick spray
- Preheat oven to 450 degrees. Soak dried figs in hot water until softened. Cut off stem end and slice halfway down into seeded center, making sure not to cut through. Stuff pecan inside and use fingers to fully enrobe the pecan in the fig flesh. Wrap each fig with a strip of lamb bacon, cutting off excess at point where bacon wraps around the fig one time. Unless the figs are exceptionally large, you can wrap two figs with one slice of bacon. Secure bacon with wooden toothpick. Place wrapped figs on pan coated with non-stick spray. Roast for 15 minutes, turn, then roast an additional 10 to 15 minutes until brown and caramelized. Remove from oven and transfer to rack to cool.