Time: 15 min.
Complexity: easily
Servings: 8

Figs stuffed with goat cheese, wrapped in bacon and grilled.

The original version of a Polynesian snack rumaki - bacon-wrapped water chestnuts with chicken livers marinated in soy sauce - made with figs, goat cheese and pesto sauce, with a vibrant flavor.

Ingredients:

• 24 dried figs (about 300 g)
• 100 g of goat cheese at room temperature
• 1 tbsp. ready-made pesto
• 1 tbsp lemon juice and 1 tsp lemon zest
• 12 slices bacon, cut in half diagonally

Substituting ingredients
Measuring containers used

1 glass (st.) - 250 ml.
3/4 cup (st.) - 180 ml.
2/3 cup (st.) - 160 ml.
1/2 cup (st.) - 125 ml.
1/3 cup (st.) - 80 ml.
1/4 cup (st.) - 60 ml.
1 tablespoon (tbsp) - 15 ml.
1 teaspoon (tsp) - 5 ml.
1/5 teaspoon (tsp) - 1 ml.

Recipes with similar ingredients

figs, bacon, goat cheese, pesto sauce, lemon juice

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Preparation:

Step 1
• Position a rack in the center of the oven and preheat the grill. Slice the figs lengthwise, 3/4 of the way through, and open each one like a book; set aside.
Step 2
• Combine goat cheese, pesto, lemon juice and zest, and 1/2 teaspoon each of salt and pepper in a small bowl with a rubber spatula. Spoon 1 teaspoon of the cheese mixture into the figs.
Step 3
• Wrap the stuffed figs in a piece of bacon and secure with a toothpick. Place the figs cut-side down on a rimmed baking sheet.
  
  Grill, turning once, until bacon is crisp, about 4 to 5 minutes per side.

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