Sautéed Figs with Slab Bacon
The perfect balance of sweet and salty, this super-simple combo of lightly cooked figs and crispy bacon is sure to satisfy your guests at holiday gatherings. Our Test Kitchen chefs recommend serving a creamy cheese alongside; blue cheese, such as Gorgonzola, or a triple crème Brie are both great choices.
Ingredients
- 3 thick-cut bacon slices, cut into 1-inch (2.5-cm) pieces
- 10 fresh figs, halved lengthwise
- Extra-virgin olive oil for drizzling
- Honey or balsamic glaze for drizzling
Directions
In a large sauté pan off the heat, arrange the bacon pieces in a single layer. Set the pan over medium-high heat and cook until the bacon is crispy, about 2 minutes, then turn the bacon and cook for 1 minute more. Transfer to a paper towel–lined plate. Pour off all but 1 to 2 Tbs. of the bacon fat from the pan.
Return the pan to medium-high heat and place the figs, cut side down, in the pan. Cook until the figs are lightly charred and softened, about 1 minute. Turn the figs and cook just until they are slightly wilted on the outside, about 30 seconds more.
Transfer the figs, cut side up, to a serving platter and top each with a piece of bacon. Add a drizzle of olive oil and honey and serve warm. Makes 20.
Williams Sonoma Test Kitchen