Preheat the oven to 350F. Line a sheet pan with parchment paper. Lightly grease a small shallow baking dish.
Begin by preparing the bacon. In a large bowl, combine the bacon, brown sugar, rosemary, and paprika. Use a pair of tongs to gently toss the bacon and ensure all slices are coated. On your lined sheet pan, insert a wire baking rack. Lay all of the slices of bacon flat on the wire baking rack. Set aside.
Now prepare the roasted figs. Slice the figs in quarters and place in the greased shallow baking dish. Sprinkle cinnamon on the fig slices. Set aside.
Place the bacon and figs in the oven to bake for about 30 minutes. Flip the bacon and stir the figs halfway through. Make sure to keep an eye on the bacon as the cook time may vary depending on the thickness of the bacon. You want the bacon to be crispy but not burnt.
While the figs and bacon begin cooking, prepare the goat cheese dip. In a blender or food processor, combine the goat cheese, greek yogurt, olive oil, and salt.
Use a spoon or rubber spatula to transfer the dip into a small ceramic baking dish. Set the baking dish in the oven next to the figs, to bake for the last 15 minutes that the figs and bacon are finishing.
Once the figs, bacon, and goat cheese dip are all finished cooking, roughly chop the bacon. Transfer the roasted figs on top of the goat cheese, along with the rosemary candied bacon. Drizzle with the honey and some extra olive oil, enjoy!