Featuring Wolf Dual Convection

Makes: 1 Dozen

INGREDIENTS:

● 2 slices of bacon, cooked and finely chopped
● ½ cups dried figs, diced
● 2 tbsp granulated sugar
● ¼ cup red wine
● 1 tsp salt
● 2 oz goat cheese, softened
● 2 oz cream cheese, softened
● ½ tsp lemon zest
● ½ tsp fresh lemon juice
● 1 tsp fresh thyme, chopped, additional leaves for garnish if desired
● ½ tsp ground black pepper
● 1 box (15 ct) frozen mini phyllo pastry tarts

In a medium saucepan, combine figs, granulated sugar, red wine and ½ teaspoon of salt. Bring to a simmer and allow to cook for 6-8 minutes, stirring occasionally. Once a syrup consistency is reached, remove from heat and allow to cool for 15 minutes. In the bowl of a stand mixer fitted with a whisk attachment or using a hand mixer combine cream cheese, goat cheese, lemon zest, lemon juice, fresh thyme, black pepper, and ½ teaspoon salt at medium speed until smooth and fluffy. Using a sandwich bag or piping bag, add mixture and snip off a small corner of one end. Fill each pastry shell with 1 teaspoon cream cheese mixture. Top with cooled fig mixture and sprinkle of crumbled bacon. Garnish with thyme leaves if desired.