Bacon Fig Tassies



5 uncooked bacon slices

1/3 cup butter, softened

2 (8-oz.) packages cream cheese, softened

1 cup all-purpose flour

1/4 cup fine cornmeal

1 1/2 cups diced dried figs

1/4 cup sugar

3/4 cup red wine

1 1/2 teaspoons kosher salt, divided

8 ounces goat cheese, softened

1 teaspoon lemon zest

2 teaspoons fresh lemon juice

2 teaspoons chopped fresh thyme

1/2 teaspoon ground black pepper


Cook bacon in a skillet over medium heat 8 minutes or until crisp. Remove bacon, and drain on paper towels; reserve 2 Tbsp. drippings. Finely chop bacon.

Beat butter, 8 oz. cream cheese, and 2 Tbsp. bacon drippings at medium speed with an electric mixer 2 minutes. Gradually add flour and cornmeal; beat at low speed until blended, and shape into 48 balls.  Cover and chill 1 hour.

Preheat oven to 350°. Place balls in cups of 2 (24-cup) mini muffin pans; press dough into and up the sides of cups to form shells.

Bake at 350° for 22 minutes or until golden. Cool in pans on a wire rack 10 minutes. (Press shells gently to reshape, if necessary.) Remove shells from pan.


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