Baked Goat Cheese Dip with Bacon, Figs and Pecans



  • 8 oz plain goat cheese
  • 1/2 cup dried sweetened figs
  • 1 tbsp dry red wine
  • 2 tbsp honey
  • 4 slices bacon

Candied Pecans

  • 1/2 cup pecan halves
  • 1/4 cup brown sugar
  • 1/8 tsp salt
  • 1/8 tsp cinnamon
  • 1 tbsp water

  1. To make candied pecans, combine brown sugar, salt, cinnamon and water in a nonstick skillet. Cook over medium/low heat for 2 minutes until mixture is liquefied and has begun to thicken. Add pecans and stir for 2-3 additional minutes. Remove to a baking sheet lined with parchment paper and allow to cool. Chop into 1/2 inch pieces and set aside.
  2. Dice figs into 1/2 - 3/4 inch pieces. In a small saucepan, combine chopped figs with 1 tbsp red wine. Stir over low heat until wine is absorbed into the figs. Set aside.
  3. In a small baking dish (approx 6" round), add goat cheese. If not already softened, microwave until soft (30-60 seconds). Using a small spatula, stir in braised figs and candied pecans until combined.
  4. Bake in a 400 degree oven for 15-20 minutes, or until the edges are brown and the dip is beginning to bubble.
  5. While the dip is baking, microwave bacon slices on high for 5 minutes, or until crisp. Dice into small pieces.
  6. Remove dip from oven and top with a generous drizzle of honey and cooked bacon.
  7. Serve immediately with toasted baguette slices or toasted bread of your choice.
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