Appetizers
Fig Goat Cheese Appetizer Bites
Description
The holidays pose serious challenges: making elastic-waisted pants look classy, sneaking off for a nap to avoid dish duty, and restraining yourself from eating all of the Fig Goat Cheese Appetizer Bites before dinner begins. The struggles are real.
Ingredients
- 4 slices thick-cut bacon cooked*
- 1 ½ cups dry red wine
- 1 tablespoon honey
- 5 ounces dried mission figs about 15–18 total
- 2 boxes frozen mini phyllo shells 30 shells total
- 8 ounces goat cheese at room temperature
- 2 tablespoons half and half or heavy cream
- 2 tablespoons chopped fresh thyme
- Fresh ground black pepper
Directions
- Cook the bacon. (Try one of my favorite methods linked in the notes section). Once cool, dice into small pieces.
- Meanwhile, stir the wine and honey together in a medium saucepan. Add the figs, then bring to a boil over medium heat. Reduce the heat to a simmer, then let the figs cook until plump and tender, about 15 minutes. With a slotted spoon, transfer the figs to a cutting board. Once cool enough to handle, cut into 1/4-inch slices.
- Remove the Athens Mini Fillo Shells from their box and place them on the counter, keeping the phyllo shells still in their protective tray.
- In a small mixing bowl, beat the goat cheese together with the half and half or cream until smooth and fluffy, about 2 minutes. Place the mixture in a piping bag fitted with a large tip (or a ziptop bag with the corner cut off).
- Pipe a dollop of the mixture into the bottom of each phyllo shell. If you do not wish the pipe the mixture, you can also use a small spoon to dollop it into each shell.
- Top the goat cheese with a few pieces of figs and bacon crumbles. Sprinkle with fresh thyme and ground pepper. Serve immediately or refrigerate for up to 4 hours.
