Local River Oaks Chef’s Recipe

1T          Black Peppercorn

1T          Pink Peppercorn

1/2 T     Chili Powder

1/2 T     Paprika

1t           Cayenne Pepper

1C          Toasted Almonds

3C          Brown Sugar

1 1/2 T  Salt

1/2 #     Thick Cut Bacon

1#          Dried Figs

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1/2 #     Gorgonzola Dolce

Preheat oven to 375 degrees.

In a spice grinder, combine the black peppercorn, pink peppercorn, chili powder, paprika, cayenne pepper and blend until ground and combined.

In a food processor, combine the nuts, brown sugar and salt. Blend and add spices. Blend well.

Coat bacon slices with spice mix and bake on a parchment lined sheet tray to medium doneness. Cool until the bacon can be handled.  Slice open the figs and stuff with the gorgonzola dolce. Wrap the candied bacon around the stuffed fig and skewer. Bake again until the bacon crisps and the cheese is hot through. Serve immediately. Can be served with jams or syrups.