- 12 bacon strips
- 24 dried figs
- 24 pecan halves
- Cut bacon strips in half widthwise. In a large skillet, cook bacon over medium heat until partially cooked but not crisp. Remove to paper towels to drain; keep warm.
- Cut a lengthwise slit down the center of each fig; fill with a pecan half. Wrap each with a piece of bacon.
- Grill, covered, over medium heat or broil 4 in. from the heat for 5-8 minutes or until bacon is crisp, turning once. Yield: 2 dozen.
Originally published as Savory Stuffed Figs in Taste of Home August/September 2010, p31
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