The aged goat cheese called for in this recipe is firmer than fresh and has a dry rind. Two kinds work best in this dish, Bucheron and Pouligny-St.-Pierre, both of which have just the right amount of tang — but ask at the cheese counter for comparable substitutes if you have trouble finding them. Cafe Pasqual's, in Santa Fe, serves its version of this dish — "pigs 'n' figs" — with blue cheese.

　　Active time: 45 min Start to finish: 45 min

　　

Ingredients

Makes 4 first-course servings

　　8 bacon slices

　　8 firm-ripe fresh figs, trimmed and halved lengthwise

　　1/4 lb aged goat cheese such as Bucheron or Pouligny-St.-Pierre

　　3 tablespoons packed light brown sugar

　　1/2 teaspoon ground cumin

　　1/2 teaspoon kosher salt

　　4 oz mesclun (4 cups)

　　1 teaspoon fresh lemon juice, or to taste

　　1 1/2 tablespoons extra-virgin olive oil

　　

Step 1

Preheat broiler.

　　

Step 2

Cook bacon in a large heavy skillet over moderate heat, turning occasionally, until most of fat is rendered but bacon is still pliable, about 10 minutes. Transfer to paper towels to drain.

　　

Step 3

Remove 1 scoop of flesh from each fig half with small end of a melon-ball cutter and discard. Scoop cheese with same end of melon-ball cutter and just fill each fig half. Press fig halves together to form whole figs.

　　

Step 4

Stir together brown sugar, cumin, and salt, then rub onto 1 side of each bacon slice. Wrap 1 bacon slice, sugared side out, around each fig and secure with a toothpick.

　　

Step 5

Broil figs, bacon sides up, on rack of a broiler pan about 3 inches from heat, turning them frequently, until bacon is browned, about 2 minutes. Cool slightly, then discard toothpicks.

　　

Step 6

Toss mesclun with lemon juice and salt and pepper to taste, then gently toss with oil. Serve figs with salad.