Mini Fig Goat Cheese Bacon Phyllo Bites
The holidays pose serious challenges: making elastic-waisted pants look classy enough to win your mother-in-law’s approval; sneaking off for a nap to avoid dish duty; restraining yourself from eating all of the Mini Fig Goat Cheese Bacon Phyllo Bites before dinner begins. The struggles are real.
Although I’ve solved the first issue via baggy sweater dress and am thinking slipping away for a snooze in my car might manage the second, I have yet to develop a strategy to resist these Mini Fig Goat Cheese Bacon Phyllo Bites to avoid appetite ruin.
Delicate phyllo dough filled with creamy whipped goat cheese, red wine-poached figs, and crunchy bacon, this simple but impressive appetizer recipe is guaranteed to disappear from your holiday table. Although the flavors are complex, the preparation is easy, thanks to a key ingredient: Athens Mini Fillo Shells.
The mini phyllo shells are fully baked before they are frozen, so all you need to do is remove them from your freezer, wait 10 minutes, then fill them as your heart desires. They are lightly crispy, delightfully flakey, and perfect for an array of both sweet and savory fillings.
For today’s appetizer recipe, I chose the trio of sweet figs, salty bacon, and tangy goat cheese. Their flavors balance one another beautifully, and because I tend to enjoy these three even more beside a glass of red wine, I decided to involve the red in the recipe too.
I opted for dried figs, which are much easier to find than fresh. To keep the figs from being overly chewy, however, I knew I needed to rehydrate them first to make them plump and succulent. Now, I could have simply covered the figs in boiling water, then patted them dry, but why do that when we can simmer them in red wine instead? The wine reduces to a sweet, sticky glaze that infuses the figs with rich flavor and makes these Mini Fig Goat Cheese Bacon Phyllo Bites feel extra festive too.
Once the figs have simmered, all that remains is assembly.
Pipe or dollop the goat cheese into the shells, top with figs and bacon, then sprinkle with fresh thyme. If only avoiding the dishes were this easy.
Wishing you roomy pants, a successful sneak-nap, and as many Mini Fig Goat Cheese and Bacon Phyllo Bites as you dare to finish!
Tools I used to make this recipe:
- Disposable piping bag and large tip
- Best-ever all-purpose baking sheets(half sheet size)
- Oven safe baking/cooling rack
Mini Fig Goat Cheese Bacon Phyllo Bites
An easy but impressive appetizer recipe! Store bought phyllo dough shells filled with creamy whipped goat cheese, sweet figs, and salty, crunchy bacon.
Yield: 30 bites
Total Time: 45 minutes
- 4 slices thick-cut bacon, cooked
- 1 1/2 cups dry red wine
- 1 tablespoon honey
- 5 ounces dried mission figs (about 15–18 total)
- 2 boxes Athens Mini Fillo Shells (30 shells total)
- 8 ounces goat cheese, at room temperature
- 2 tablespoons half and half or heavy cream
- 2 tablespoons chopped fresh thyme
- Fresh ground black pepper
- If necessary, cook the bacon according to these easy steps. Once cool, dice into small pieces.
- Meanwhile, stir the wine and honey together in a medium saucepan. Add the figs, then bring to a boil over medium heat. Reduce the heat to a simmer, then let the figs cook until plump and tender, about 15 minutes. With a slotted spoon, transfer the figs to a cutting board. Once cool enough to handle, cut into 1/4-inch slices.
- Remove the Athens Mini Fillo Shells from their box and place on counter, keeping the phyllo shells still in their protective tray.
- In a small mixing bowl, beat the goat cheese together with the half and half or cream until smooth and fluffy, about 2 minutes. Place the mixture in a piping bag fitted with a large tip (or a ziptop bag with the corner cut off). Pipe a dollop of the mixture into the bottom of each phyllo shell. If you do not wish the pipe the mixture, you can also use a small spoon to dollop it into each shell.
- Top the goat cheese with a few pieces of figs and bacon crumbles. Sprinkle with fresh thyme and ground pepper. Serve immediately or refrigerate for up to 4 hours.
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