A finger-food appetizer that is sweet and salty, fruity and meaty. There won't be any leftovers because they all get eaten every time, no matter how many there are. And they're super easy to make, too.
3 to 6 pieces thin-cut bacon
Rinse the figs clean and pat them dry. Trim off any excess stem from them and set them aside.*
Cut each piece of bacon in half lengthwise so you have long, skinny strips of bacon to work with. If you want to use less bacon per fig, cut them in half crosswise as well.
Wrap each fig with a strip of bacon. The bacon should wrap around several times; have it overlap as little as possible. This method will help the bacon stay on without the help of toothpicks. If you want to use shorter bacon strips, you may need to use a toothpick to secure the bacon in place; once the bacon is cooked, it should hold in place on its own so you can remove the toothpicks as it cooks or before serving.
You can now cook them one of two ways, on the stove or under a broiler:
On the Stove: Heat a large frying pan over medium-high heat. Set the bacon-wrapped figs in the pan and cook, turning as each side browns and crisps up, until all sides of the bacon are done to your liking. Remove the figs, setting them on several layers of paper towels to blot off any excess fat before serving them piping hot.
Under a Broiler: Heat a broiler. Set the figs on a baking sheet. Turn the figs as needed to brown and crisp the bacon on all sides. As above, transfer the figs to several layers of paper towels to blot off any excess fat before serving them piping hot.
*If you want to gild the lily, cut a vertical slit in the sides of the figs before wrapping them and insert a peeled almond or a nub of blue cheese or a bit of goat cheese in the center, then proceed with Step #3.