Goat Cheese Stuffed Figs

October 14, 2011

Goat Cheese Stuffed Figs

You can probably tell that I have a huge fig fixation looking at the number of photos of it that I clicked at La Boqueria. I love how they look – deep purple with streaks of green and a shimmery pink jewel-like inside. Whenever I buy them, I almost always eat them straight out of the box or them bake into a fig and frangipane tart. (It’s a sorry state with just one recipe to rely on, I know.  Point me to a recipe that will blow my knee-high autumn socks off?)

But back to the goat cheese stuffed figs. I’ve always wanted to make them, but somehow I never had figs and goat cheese around at the same time.  That’s mostly because I’m not the kind who plans out a ten minutes recipe ahead of time and puts it on a shopping list (unless it’s a dinner party –  then you must put figs and goat cheese on list right away(!)).  A few days ago, I was in luck. A plump punnet of Turkish figs from the market was sitting on my table and a wheel of fresh goat cheese wrapped in paper was waiting to meet its fate in the refrigerator. Finally.

You need 4 ingredients to make this: figs, goat cheese, honey, and the fourth is where you get to play with flavors: thyme, toasted walnuts,  pine nuts, or coarse black pepper (my new favourite – perfectly pungent to balance the sweetness of the honey and figs). There’s no recipe here, really. Simply slit the figs until you’re 3/4th the way through and stuff with the goat cheese. Lay it on a baking tray and pop it into the oven preheated at 180C/350F for 10-12 minutes. Once out, sprinkle with coarsely ground pepper and a happy drizzle of honey. Eat warm.

If you like, you can also wrap the figs in proscuitto before popping them into the oven.


  • Reply rachel October 14, 2011 at 8:04 AM

    First of all, congrats on the wedding and the move to France.

    I see my fav fruit made in a different way than I normally do.. this I must try.

  • Reply sam October 14, 2011 at 11:36 AM

    Thanks very much
    I am tempted to try asap, but please tell me where to procure goat cheese in Bombay
    Pls Pls reply
    I would also like to know when will you return to Bombay and take a class
    Keep me posted

    • Reply The Purple Foodie October 14, 2011 at 1:39 PM

      Hey Sam, You can buy Goat Cheese at most big super markets. As for the cooking classes, I will be in Paris for a while. I’ll update the blog/FB page when I do.

  • Reply Chaitali October 14, 2011 at 12:13 PM

    Love figs! Never tried cooking with them though. I generally eat them straight out of the box or chopped into a simple salad with caramelized walnuts and vinaigrette.
    Will def try this when I can get my hands on some good chevre in bombay :)

  • Reply Notyet100 October 14, 2011 at 1:29 PM

    Umm looks yum,..

  • Reply Shéa MacLeod October 14, 2011 at 6:05 PM

    That’s sounds delicious! I’m going to have to try this. I usually just eat them plain straight from the fruit and veg stand. lol Definitely going to get figs and goat cheese on my weekly shop tomorrow. :-) Nom. Nom.

  • Reply Teresa October 14, 2011 at 7:14 PM

    This is a great appetizer and surely a must-do to a party. Love it! Figs, goat cheese and honey, super yum. I bet that plate disappeared in not time.

  • Reply sheetal October 20, 2011 at 12:54 AM

    I absolutely love your recipes! Their color and vibrancy inspires me to cook them!

    I so want to make this and the fig tarts… if only i could get fresh figs in the US….

  • Reply Recipe List | The Purple Foodie November 3, 2011 at 2:04 PM

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  • Reply trish November 13, 2011 at 8:29 PM

    These were yummmmmm. I like how they opened up into pretty flowers after they were baked. They’d also be good with prosciutto.

  • Reply Mariana November 17, 2011 at 8:42 PM

    Those look so goooooooood! I can’t wait to make them! I’m thinking maybe wrapped in filo pastry…I’ll be sure to let you know how they turn out!

  • Reply Revati January 4, 2012 at 7:34 AM

    OMG! Same Pinch! I just whipped this up when I had friends over the other night. I happened to have both the ingredients sitting around, had been meaning to try it out for a while now, and well all the other tapas were just becoming a salty spicy overdose, so I thought this might be a welcome relief. But I guess not everyone shared my enthusiasm. Or maybe it’s an acquired taste? Half the people loved it, the other half, just looked at it, and said, hmm interesting. Lol.
    But it’s definitely going to be something I’ll try to keep in the fridge for when I’m alone at home or feel like snacking, but can’t decide If i want sweet or salty.

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