Fig Goat Cheese Appetizer Bites

Instructions

1. Cook the bacon. (Try one of my favorite methods linked in the notes section). Once cool, dice into small pieces.
2. Meanwhile, stir the wine and honey together in a medium saucepan. Add the figs, then bring to a boil over medium heat. Reduce the heat to a simmer, then let the figs cook until plump and tender, about 15 minutes. With a slotted spoon, transfer the figs to a cutting board. Once cool enough to handle, cut into 1/4-inch slices.
3. Remove the Athens Mini Fillo Shells from their box and place them on the counter, keeping the phyllo shells still in their protective tray.
4. In a small mixing bowl, beat the goat cheese together with the half and half or cream until smooth and fluffy, about 2 minutes. Place the mixture in a piping bag fitted with a large tip (or a ziptop bag with the corner cut off).
5. Pipe a dollop of the mixture into the bottom of each phyllo shell. If you do not wish the pipe the mixture, you can also use a small spoon to dollop it into each shell.
6. Top the goat cheese with a few pieces of figs and bacon crumbles. Sprinkle with fresh thyme and ground pepper. Serve immediately or refrigerate for up to 4 hours.