Stuffed Figs

I have to admit that I stole this idea from a good friend of my husbands. Although, with a few minor tweeks. She brought these to dinner party  once and we’ve been knocking them off ever since. These are truly amazing, but figs aren’t always in season. So a fig jam on good crusty bread topped with goat cheese works really well. These are great little appetizers to bring to a dinner party. They can sit out at room temperature well and they’re surprisingly popular at football games!


Stuffed Figs

Yield: 20

20 fresh Figs

1 1/4c Goat Cheese

3 springs fresh Thyme

2 T Honey

Fresh Ground Pepper

To Start: Slice the fig from the stem toward the base, almost cutting through but leaving it attached (approx 3/4), turn and do again so the fig is cut like it’d be in fourths but not through.

Step One: Open the fig without splitting it farther, fill with 1t of goat cheese and place on a cookie sheet.

Step Two: Grind fresh black pepper over the top and place them under a broiler set on high until the cheese is golden and figs are slightly tender.

Step Three: Place figs on a plate and drizzle with honey and sprinkle with thyme and serve.

Goat Cheese Stuffed Figs


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