Bacon-Wrapped Figs

Ingredients

package (12 oz) fully cooked Canadian-style bacon

packages (8 oz each) dried whole Calimyrna figs, stems removed

pistachio nuts

small basil leaves

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1

Heat oven to 425°. Spray jelly roll pan, 15 1/2x10 1/2x1 inch with cooking spray. Cut each bacon slice in half.
2

Cut slit in each fig; stuff with nut. Place basil leaf on bacon strip; wrap around fig. Place seam side down in pan.
3

Bake 8 to 10 minutes or until bacon is brown. Serve warm with toothpicks.

Calimyrna figs are large, squat, green-skinned, white-fleshed figs grown in California. You can use dried apricot or peach halves, folding in half around the nut, instead of the figs.
Assemble appetizers 3 to 4 hours ahead of your party and refrigerate. You may need to add 1 to 2 minutes to the bake time.
Cottage bacon is taken from smoked pork shoulder. Although it is a leaner form of bacon, it does have more fat and more flavor than Canadian-style bacon.