Bacon-Wrapped Figs With Blue Cheese and Bourbon Recipe

Bacon-Wrapped Figs With Blue Cheese and Bourbon Recipe

[Photograph: Morgan Eisenberg]

A quick and easy hors d'oeuvres, these bacon-wrapped broiled figs are stuffed with blue cheese, and a buttery bourbon-spiked caramel glaze complements and contrasts perfectly with the salty, smoky, and sweet ingredients.

Why It Works

  • Pre-cooking the bacon ensures it browns and crisps fully in the oven without overcooking the figs or cheese.
  • A bourbon-spiked caramel glaze contrasts with the salty cheese and bacon.
  • Yield:Makes 16 stuffed fig halves
  • Active time: 25 minutes
  • Total time:25 minutes


  • 8 slices thick-cut bacon, cut in half
  • 8 firm, ripe fresh figs, halved lengthwise
  • 6 ounces (170g) creamy blue cheese, crumbled (see note)
  • 1/2 cup (120ml) bourbon
  • 3/4 cup (6 ounces/170g) unsalted butter
  • 3/4 lightly packed cup light brown sugar (6 ounces/170g)
  • Flaky salt, such as Maldon, for sprinkling (optional)


  1. 1.

    Preheat the broiler and set oven rack in top position. Line a rimmed baking sheet with aluminum foil.

  2. 2.

    In a large skillet over medium heat, cook bacon until most of the fat has rendered but the bacon is still pliable. Transfer the bacon to a paper towel–lined plate to absorb excess grease. Set aside.

  3. 3.

    Using a melon baller or small spoon, scoop out the center of each halved fig. Fill each hollowed fig half with blue cheese.

  4. 4.

    Wrap a half-strip of bacon around each filled fig half and secure with toothpicks. Place, cut side up, on the prepared baking sheet.

  5. 5.

    In a medium saucepan, cook bourbon over medium heat until reduced by half. Whisk in the butter and brown sugar until butter is melted and brown sugar is dissolved. Continue to cook, whisking occasionally, until sauce is thick enough to coat the back of a spoon.

  6. 6.

    Using a pastry brush, brush bourbon glaze all over the top side of each bacon-wrapped fig. Broil until the bacon has browned, about 4 minutes. Sprinkle lightly with coarse sea salt, if desired, and serve warm.