- 2 slices hickory smoked bacon, cut in half
- 1/4 c. red onion, diced
- 1/4 tsp. red pepper flakes
- 1/4 tsp. garlic, minced
- 3 tablespoons fig preserves
- 1/2 c. feta cheese, crumbled
- 2 ounces cream cheese, softened
- 1/2 tsp. white balsamic vinegar
- 1 egg, lightly beaten
- 2 teaspoons water
- 1/2 of a 17.3 oz. package puff pastry sheets, thawed
- 1/4 tsp. coarse sea salt
Heat oven to 400 degrees F. Line a large baking sheet with parchment paper. Set aside.
In a medium skillet, cook bacon over medium high heat until crisp. Remove bacon and drain on paper towels. Place onion in skillet and cook over medium heat for 4-5 minutes until onion clears, stirring often. Stir in red pepper flakes and garlic after 3 minutes of cooking time. Drain off fat and discard.
Place mixture in a small bowl. Stir in preserves. Crumble bacon and stir into mixture. Set aside.
Meanwhile, in a small deep mixing bowl, beat feta cheese, cream cheese and vinegar together on low speed until smooth. In another small bowl, whisk egg and water together.
Unfold the pastry sheet on a lightly floured work surface and roll into a 12-inch square. Cut into sixteen squares. Divide bacon/preserves mixture onto centers of squares, spreading to 1 1/4-inch circles. Divide cheese mixture onto centers of each. Brush the edges of the squares lightly with egg mixture. Carefully fold the squares over the filling to create triangles. Use fingers to press edges to seal.
Place triangles on parchment-lined baking sheet. Brush tops with remaining egg mixture and sprinkle very lightly with salt. Bake for 20 minutes or until golden brown. Remove from oven. Place on wire racks to cool for 15 minutes before serving.