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.