Figs Stuffed With Goat Cheese Recipe (2024)

My husband made these but popped them under the broiler for a couple of minutes to melt the cheese a bit. Delicious!

So simple but perfectly elegant. Due to the brown sheen of vinegar drizzle, pressing some chopped pecans into cheese made a lovely presentation. Taste wise, they need no dolling up.

Delicious, but the balsamic was a bit too acidic. It needed some sweetness, so reduced the balsamic on the stove and once it came off the heat a bit more viscous, added a touch of honey. Drizzled that on top of the figs and it was perfect!

This is such a pleasing appetizer to make and to eat. It is simple and gourmet in presentation and taste. I prefer a drizzle of balsamic glaze over each fig.

This is also good with pomegranate molasses drizzled on top instead of the balsamic. It's sweet, but with a bit of tartness that makes for a nice balance of flavors.

Tip: don't wad up the cheese into balls - it makes it look a little unappetizing. Try crumbling it over the figs instead. Nice combo of flavors.

Even better - drizzle honey on top and fresh cracked black pepper instead of the balsamic

Being in Vermont...skip the balsamic and drizzle maple syrup instead...broil to soften the cheese.. heavenly!

used balsamic glaze instead of vinegar (less acidic) and put chopped walnuts on top which diversified the texture

Broil slightly

Another take I’ve been doing for years:A small mint leave under the goat cheeseA single blueberry on top(No balsamic - unnecessary)

Very delicious. I added 1/2tsp orange zest to the goat cheese. A little zing.

Grill both sides of the fig halves first (a little olive oil on the figs helps here.) Doesn't take long. Then add the goat cheese then drizzle the honey

Mark Bittman's recipes are ALL good, and this is another wonderfully simple...yet elegant quick hors d'oeuvre. This is definitely a KEEPER.

For total perfection and to amaze everyone squeeze some Australian finger lime vesicles (caviar) on top. The total flavors are something you will never forget.

Would definitely use blue cheese next time for more punch. Incorporated these into a charcuterie board and it was pretty good

This is fantastic. We make it whenever we can find good figs. We usually serve the figs not as an appetizer but as a salad, atop arugula or watercress.

Can I use dry figs instead of fresh?

I used a goat cheese from Cypress Grove called 'Purple Haze' with lavender and fennel pollen, which makes this fig-cheese combination really special. But I also love regular goat cheese with a generous dusting of good quality dried lemon peel--the texture is fantastic.

I really wanted to make these but fresh figs were out of season. What to do?! I soaked dried figs overnight in half brandy/half water, split them, used a teeny tiny spoon to scoop out a bit from the center, inserted a tiny marble of honey-sweetened goat cheese, brushed on the vinegar, and topped with a sprinkle of fennel pollen. Oh my they were good!

I drizzle the balsamic in the depression of the fig before placing the goat cheese in it. Then I garnish with a few fresh thyme leaves. I think it looks better safe tastes the same.

As always, the quality of the ingredients is key, especially in such a simple & balanced recipe. Just-ripe figs, a really good goat's cheese (I like Pico from the Périgord region), and IGF balsamic (or better)... under the broiler for just a minute... will never fail.

Made these for years, only difference is I add the cheese, drizzle w balsamic, sprinkle w fresh ground black pepper and bake for 10 min or so, then serve warm. Delicious!

I took some of the tips below and added orange zest to the goat cheese and mildly toasted pecans and topped with balsamic glaze. The zest created a nice balance.

Delicious. Drizzled with honey INSTEAD of vinegar. Must make it every year.

I make a similar recipe with basalmic reduction (sweeter and more viscous than straight vinegar) drizzled over the figs and goat cheese and topped with a bit of fresh mint or basil. Yummy!

The figs and cheese are a good combination and since I tend to use the same appetizers over and over again, it was a nice change. I broiled them. I found the dish simple, pleasing to the eye but underwhelming. There are good suggestions in the other posts, so I may not abandon the recipe completely, but I do think the original recipe needs dressing up.

I think "good" balsamic vinegar means "very good" and thus - thick! Mine is not thick, so I used a drizzle of mesquite honey topped with a few flakes of Maldon sea salt over my Humboldt Fog-stuffed figs. I was not in the mood for reducing. Total hit! Everybody at the pot luck co*cktail party loved this appetizer, and it IS super easy.

try balsamic vinegar infused with lavender flowers - yes!

Put them under the broiler for a few minutes before drizzling - very yummy.