Mini Fig Goat Cheese Bacon Phyllo Bites

• Meat

  • 4 slices Bacon, thick cut

• Produce

  • 5 oz Mission figs, dried
  • 2 tbsp Thyme, fresh

• Condiments

  • 1 tbsp Honey

• Pasta & Grains

  • 2 boxes Athens mini fillo shells

• Baking & Spices

  • 1 Black pepper, fresh ground

• Dairy

  • 8 oz Goat cheese
  • 2 tbsp Half and half or heavy cream

• Beer, Wine & Liquor

  • 1 1/2 cups Red wine, dry

Found on wellplated.com

Description

Ingredients

• 4 slices thick-cut bacon
• 1 1/2 cups dry red wine
• 1 tablespoon honey
• 5 ounces dried mission figs (about 15-18 total)
• 2 boxes Athens Mini Fillo 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

• Preheat your oven to 400 degrees F. Line a large, rimmed baking sheet with foil, then place an ovenproof baking rack on top. Arrange the bacon in a single layer on the baking rack, then bake until crisp, about 12-15 minutes depending upon the thickness of your bacon. Transfer to a paper towel-lined plate, let cool, then 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 on 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 four hours.