The other night, driving home along the Bitteroot River, beneath a twilight sky, the moon rose. Not just any moon. A harvest moon. An unusually large, gleaming, golden-amber moon. It sat, momentarily, on the top of Mount Sentinel, so full it looked oblong, like an egg that might roll end over end down the sloping, grassy ridge. We passed a farm field, where the equally heavy, oblong orbs of pumpkins shouted their colors from beneath the shade of their dark green leaves.
Oh Autumn, I am seeing you with beginner's eyes... and smelling, and hearing, and touching, and tasting you. If seasons were courses, you'd be my favorite.
You even match my dog.
With a paring knife, make a small pocket in the top of each fig, so that it will hold the cheese when it melts, rather than oozing out. Stuff each pocket with a small wedge of goat brie.
Wrap each fig in a slice of bacon, trimming to cover the fig in a single layer, with just a bit of overlap. Use a toothpick (or 2) to seal the figs in their bacon jackets. Generously brush and drizzle each fig with a coating of the maple balsamic glaze.
Place in center of oven and bake 10 minutes, or until bacon is sufficiently crisped. Devour while warm.
Acknowledgements: Thanks to the Camp Blogaway prop swap and Greg @ Sippity Sup for the beautiful leaf-adorned plate. : ) Also, thanks to Scott, Tracy, and Jayden J. for supplying the Goat Brie-- a delicious stroke of luck!