Gastrophoria is bacon wrapped figs on top of fresh greens for a quick summer lunch.
As much as I enjoy cooking, I tend to stay away from the kitchen on hot summer days because anything that requires more than a quick saute turns my home into a food-scented sauna. Instead, I defer to my oven and simple-to-make dishes for my culinary needs.
One such recipe is bacon wrapped figs. Needing only two ingredients and an oven, this allows me to be in-and-out of the kitchen in minutes yet be rewarded with a restaurant-worthy dish.
Because this only uses bacon and dried figs, the bacon takes center stage. So, take this as the perfect opportunity to bust out your favorite specimens. I used Farmer John’s newest creation, Mild Jalapeño Bacon, because it’s thick cut and has a subtle spice kick at the end. Meaty, salty, sweet and spicy, these bacon wrapped figs make for the most hearty croutons for a quick salad.
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Bacon Wrapped Figs
16 dried figs
8 strips Farmer John’s Mild Jalapeño Bacon (or your favorite thick cut bacon)
1. Preheat oven to 400 degrees F.
2. Cut the bacon strips in half, width wise. Take a fig and wrap with a slice of bacon and secure with a toothpick. Repeat for all.
3. Placed the bacon wrapped figs on a cookie sheet lined with foil (easier clean up!) and bake until crisp and golden brown, around 20 minutes.
4. Remove the toothpicks and serve either on its own or on top of greens for a quick summer lunch. Enjoy!