Bacon and Fig Compote in a Red Wine Reduction with Goat Cheese

Bacon and Fig Compote in a Red Wine Reduction with Goat Cheese
  • Servings: 10

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About this Recipe


2 strips Maple Leaf Bacon
1/3 cup Dried figs, quartered
1/4 cup Light Brown Sugar
1 cup Red Wine
1 tbsp Fresh Thyme
60g Unripened Goat Cheese
1 Piece Tenderflake Puff Pastry


Preheat your oven to 400F

Grab them figs

Cut them in quarters.

Cut up your bacon and fry it in a small pot

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.

Dump in your quartered figs

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.

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.

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

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.

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


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