4 ounces chevre (fresh, soft goat cheese)
12 dried figs (fresh will work if that’s all you have)
12 strips bacon
4 Tbsp balsamic vinegar
1 Tbsp honey
24 tooth picks
Combine balsamic vinegar and honey in a small sauce pan and heat while stirring on medium low to reduce mixture. When the syrup coats the back of a spoon so that it leaves a clean line when swiped with your finger, remove from heat.
Soak dried figs in the syrup until they are plump (omit this step if using fresh figs).
Slice or separate chevre into 24 portions.
Cut figs lengthwise into halves and press one portion of chevre into each.
Cut bacon strips in half to make two shorter pieces of each.
Wrap each piece of fig with one half-length strip of bacon and secure with a toothpick. (Toothpick is optional and depends on how well your bacon is cooperating.)
Place wrapped fig-halves in a baking pan and cook at 475 degrees F until bacon is cooked through (approx. 15 min).
Remove from oven and drizzle honey-balsamic mixture over the figs.
To get the most out of the slightly melted goat cheese, serve while still warm.
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