Don’t you think the figs look like delicious flowers?

Although this appetizer is super easy to make, the flavors are elegant and well balanced. Warmed goat cheese enveloped by sweetly baked figs and drizzled with honey are given a kick with fresh cracked black pepper. You will look like a Rockstar when you serve this at your next dinner party!

You could adjust the amounts based on how many people you are serving. I planned for 2 figs per person, as I also had a cheese and charcuterie board, and other yummy bites. And please don’t forget to serve this with wine!

pre-baked figs

So..this recipe is for 8 figs, there are 7 here…because I ate one before they went in the oven 🙂 I couldn’t help myself!

 

Print Recipe
Baked Figs Stuffed with Goat Cheese
The best stuffed figs recipe you'll ever need.
Course Appetizers
Prep Time 10 minutes
Cook Time 10 minutes
Servings
people
Ingredients
Course Appetizers
Prep Time 10 minutes
Cook Time 10 minutes
Servings
people
Ingredients
Instructions
  1. Preheat your oven to 400 degrees F.
  2. Remove the stems, then carefully make two slices across the top of the figs, just deep enough to create a space for the goat cheese, it should look like an X.
  3. You can use a demitasse spoon or your fingers to stuff the goat cheese in the figs. Then, drizzle each fig with a little honey.
  4. Finally, season each fig with freshly cracked black pepper (the courser the better) and a small pinch of sea salt (if you have Maldon, a flakey sea salt, use it, it will be divine).
  5. Place the figs onto the middle rack of your oven and bake for about 8-10 minutes. Just until the figs start to roast and the honey has caramelized on top of the goat cheese.
  6. Serve right from the oven, or at room temperature. Don’t forget a glass of wine! Happy cooking! Xo Liz
Recipe Notes

Some other ideas:

Use manchego, ricotta, or blue cheese instead of goat cheese.

Experiment with your favorite herbs, like chopped rosemary or thyme.

Instead of honey, drizzle each fig with balsamic, a tried and true pairing.

I like sprinkling a little Maldon sea salt on each fig after it comes out of the oven, if you can't find it, any course sea salt will do.