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- 4 ounces cooked bacon, chopped
- 1 tablespoon toasted and chopped pecans (about 6–8 pecans)
- 4 ounces goat cheese, crumbled and softened
- 1 teaspoon fresh thyme, finely chopped
- 12 large fresh figs or 24 small fresh figs
- 24 baguette slices
- honey to drizzle
- Preheat oven to 350 degrees.
- On a griddle or frying pan, cook the bacon until crisp. Place on paper towels to absorb any excess fat and let cool. Chop bacon into small pieces.
- In a small dry frying pan, toast about 6-8 pecans until very lightly golden brown. Remove from heat and let cool. Chop pecans into small pieces.
- In a bowl, combine bacon, pecans, goat cheese, and thyme.
- Cut figs in half, removing stems. Press the back of a small spoon into the centers of the fig halves making a small indentation in each. Spoon a heaping teaspoon of bacon mixture into each fig half.
- Place fig halves on one side of foil lined sheet pan and baguette slices on the other half and bake for 7 minutes at 350 degrees.
- Remove the baking sheet from the oven. Place the now-toasted baguette slices on your serving dish and place fig halves on the baguette. (If using large figs, only one half may fit; if using smaller figs, more than one half may fit on each crostini.) Drizzle honey over the fig(s) and serve immediately.
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