Bacon Wrapped Figs
Recipes > Dinner > Side Dishes > Bacon Wrapped Figs

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Recipe Checklist:
  • 4 oz Log of Goat Cheese (Tempered)
  • ΒΌ cup Fresh Basil Leaves (Rough Chopped)
  • 6 Large Fresh Figs
  • 6 Whole Pecan Nuts
  • 6 Pieces of Raw Bacon (sliced in half lengthwise)
Tools & Equipment
  • Cutting Board
  • Chefs Knife
  • Measuring Cup
  • 12 Toothpicks
  • Roasting Rack
  • Sheet Pan
Estimated Time
15 Minutes
Serves 6-8
+ -

Begin making these Bacon Wrapped Figs by pulling your Goat Cheese from the refrigerator to Temper. Next, preheat your oven to 350° F (177° C).


While the oven heats, crack open the Pecan Nuts. If you want a few tips on more easily cracking the Pecan Nuts. Once the nuts are released from the shell you will have 6 whole nuts that easily pull apart (fall apart) into 12 Pecan halves. Set them aside until needed.

Make sure the Goat Cheese is fully tempered. you should also have time to halve the 6 Figs lengthwise and Rough Chop the Basil leaves. While the Chef’s Knife is out wipe down your cutting board and then lay out your 6 slices of raw bacon. Split each slice down the middle lengthwise so that you have 12 smaller pieces of bacon. After slicing and handling the raw bacon, set your cutting board aside and Sanitize Your Cutting Board before using it again. Also Wash Your Hands before moving onto the active method.


Begin the active phase of the recipe by mixing together the Rough Chopped Basil Leaves and the softened Goat Cheese.

Place a teaspoon of the Basil and Goat Cheese mixture onto each cut fig half. Cover the cheese and basil mixture with one of the Pecan halves.

Next, wrap half of a piece of Bacon around each cheese and Pecan covered fig. Hold the bacon in place with a toothpick. Place the Bacon wrapped Figs on a roasting rack standing in a Sheet Pan. Bake the figs for 8 - 10 minutes or at least until the bacon is crisp and Browned. Serve warm.

*When working with Nuts like Pecans that some of your diners or guests may be allergic. Communicate with them to prevent any accidents.