Directions:
- Put figs, wine and bay leaf into a medium saucepan and bring to a boil over medium high heat.
- Reduce heat, cover the pan and simmer gently until figs have softened, about 20 to 25 minutes.
- Uncover and continue to simmer until wine is thick and reduced to just a few tablespoons.
- Remove from heat and cool in the pan.
- Fill a small saucepan with water, bring to a boil over high heat.
- Add bacon and cook 5 minutes.
- Drain thoroughly.
- Preheat oven to 400 degrees.
- Carefully lift figs out of the wine.
- Make a slit in the side of each fig and push a piece of cheese into the soft center.
- Wrap a strip of bacon around the fig and secure with a toothpick or small metal skewer.
- Set filled and wrapped figs in a small baking dish.
- Bake figs until bacon is browned, turning them once so bacon browns evenly.
- Remove baking dish from the oven and carefully transfer figs to a warm platter.
- Drizzle with the reduced wine and serve warm.
Nutrition Facts
| Amount Per 1 Serving | |||
| Calories | 340.47 Kcal (1425 kJ) | ||
| Calories from fat | 153.55 Kcal | ||
| % Daily Value* | |||
| Total Fat | 17.06g | 26% | |
|---|---|---|---|
| Cholesterol | 40.4mg | 13% | |
| Sodium | 338.92mg | 14% | |
| Potassium | 142.28mg | 3% | |
| Total Carbs | 28.14g | 9% | |
| Sugars | 23.27g | 93% | |
| Dietary Fiber | 3.41g | 14% | |
| Protein | 9.69g | 19% | |
| Iron | 0.8mg | 4% | |
| Calcium | 176.8mg | 18% | |
| Amount Per 100 g | |||
| Calories | 237.3 Kcal (994 kJ) | ||
| Calories from fat | 107.02 Kcal | ||
| % Daily Value* | |||
| Total Fat | 11.89g | 26% | |
|---|---|---|---|
| Cholesterol | 28.16mg | 13% | |
| Sodium | 236.22mg | 14% | |
| Potassium | 99.17mg | 3% | |
| Total Carbs | 19.62g | 9% | |
| Sugars | 16.22g | 93% | |
| Dietary Fiber | 2.38g | 14% | |
| Protein | 6.75g | 19% | |
| Iron | 0.5mg | 4% | |
| Calcium | 123.2mg | 18% | |
* Percent Daily Values are based on a 2000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
Find out how many calories should you eat.
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