I know. The name couldn’t get any longer – and for an appetizer, too!. But as complicated and, I believe, impressive as this dish sounds, it is absolutely fool proof… and insanely delicious. The contrast of the sweet fig and red wine against the saltiness of the goat cheese and bacon is remarkable.

Throw in the contrasting textures of the crispy crust, creamy goat cheese and soft and chewy compote, and you’ve got a cornucopia of things to enjoy and sort out in your mouth. This is another modified Martha recipe. I’ve gotta give the woman credit; she (or whomever she’s hired to come up with this stuff) comes up with some great stuff! I just like to modify it further to make it even better.

Here we go!

Ingredients

2 strips Maple Leaf Bacon

1/3 cup Dried figs, quartered

¼ cup Light Brown Sugar

1 cup Red Wine

1 tbsp Fresh Thyme

60g Unripened Goat Cheese

1 piece Tenderflake Puff Pastry

Directions

1. Preheat your oven to 400F

2. Grab them figs

3. Cut them in quarters. Simple enough?

4. Cut up your bacon and fry it in a small pot

5. Once crispy, remove all the rendered fat. Just pour it in the bowl. You’ll probably want to drink it later, right? No?! Well… at least fry some eggs in it in the morning.

6. Dump in your quartered figs

7. Then dump in your red wine, brown sugar and thyme. Let this reduce until it is at a loose jam consistency. If it gets too syrupy, at a few drops of water to thin it out, we want it fairly thick.

8. While your compote is doing its thing, roll out your puff pastry into a long strip about 4” wide. Using a fork, prick the puff pastry in the middle, leaving about a half inch border unpricked around the edges. We want the edges to puff up, but not the middle.

9. Transfer your puff pastry to a baking sheet THEN add your compote. I did this the other way around and it wasn’t fun.

10. Top it with goat cheese and whack it in the oven for about 10-15 minutes, or until the crust is puffed and golden brown.

11. Once cooked, add some more fresh thyme for colour (and delicious flavour), cool, cut and serve. A beautiful baconized appetizer!