Ingredients

5 bacon slices (uncooked)
1/3 cup butter (softened)
16 ounces cream cheese (softened)
1 cup all-purpose flour
1/4 cup cornmeal (fine)
1 1/2 cups dried figs (diced)
1/4 cup sugar
3/4 cup red wine
1 1/2 teaspoons kosher salt (divided)
8 ounces goat cheese (softened)
1 teaspoon lemon zest
2 teaspoons fresh lemon juice
2 teaspoons chopped fresh thyme
1/2 teaspoon ground black pepper

Directions

Cook bacon in a skillet over medium heat, 8 minutes or until crisp. Remove bacon and drain on paper towels; reserve 2 tbsp drippings. Finely chop bacon.

Beat butter, 8 oz cream cheese, and 2 tbsp bacon drippings at medium speed 2 minutes. Gradually add flour and cornmeal; beat at low speed until blended and shape into 48 balls. Cover and chill 1 hour.

Preheat oven to 350F. Place balls in cups of 2 (24 cup) mini muffin pans; press dough into and up the sides of cups to form shells.
Bake at 350F for 22 minutes or until golden. Cool in pans on a wire rack, 10 minutes. (Press shells gently to reshape, if necessary.) Remove shells from pan.

Bring figs, next 2 ingredients, and 1/2 tsp salt to a simmer in a saucepan over medium heat. Cook, stirring occasionally, 6 minutes or until syrupy. Cool 15 minutes.

Beat goat cheese, next 4 ingredients, 8 oz cream cheese, and 1 tsp salt at medium speed until smooth. Spoon goat cheese mixture into a zip lock bag and snip corner.

Spoon about 1 tsp fig mixture into each shell, and pipe goat cheese mixture over fig mixture. Sprinkle with bacon.