Pepper-Coated Bacon, Hot Honeyed Fig, & Chevré Toasts

Sweet figs, creamy chevré, and hand-rubbed pepper-coated bacon on crisp toasts, drizzled with hot honey.

Prep: Cook: Total: Serves:
5 minutes 15 minutes 20 minutes 12 toasts


12 slices baguette, ¾” bias-cut
1 Tbsp. good olive oil
6 oz. chevré
6 slices Nueske’s® Pepper-Coated Bacon, cut in half
12 Sun-Maid® California Calimyrna Figs, cut in half
2 Tbsp. Mike’s Hot Honey® (to adjust heat to your taste, make your own spicy honey and cayenne powder, to taste)





Heat oven to 375°F.


Brush the baguette slices with olive oil and place on baking sheet.  Toast lightly in the oven, removing when just turning golden-brown.


While bread is toasting, place halved pepper bacon slices in a cold frying pan on the stove top and bring temperature up to medium, turning bacon as needed and removing bacon slices when they are just browned.  Please bacon on paper towel, to drain.


Spread ½ oz. of chevré on each toast, then top with one bacon piece and two fig halves.  Drizzle with spicy honey and serve.