Stuffed Figs with Goat Cheese
These stuffed figs with goat cheese combine soft fresh figs, creamy cheese, walnuts, and honey. A short bake warms the filling, while thyme and black pepper add a savory finish.
Serve them with my grilled peach with burrata or cranberry feta dip for an easy entertaining spread.
Choose ripe figs that still hold their shape. Cut only halfway through so each fig opens enough to fill without falling apart.
Quick Look: Stuffed Figs with Goat Cheese
- 🔪 Prep time: 7 minutes.
- 🔥 Bake time: 5–10 minutes at 350°F (177°C).
- 🍽️ Servings: 6, using 12 figs.
- 🥣 Main ingredients: Figs, goat cheese, walnuts, honey, thyme, and olive oil.
- ➡️ Method: Cut figs → fill → add toppings → drizzle → bake.
- ⭐ Difficulty: Easy.
- 🥖 Best served with: Crusty bread or a cheese board.
Jump to recipe
Why This Recipe
- Sweet and savory: Honey and figs balance the tangy goat cheese.
- Quick bake: A few minutes warm the fruit and filling.
- Easy presentation: Arrange the filled figs together in a serving dish.
Recipe Ingredients
Figs: 12 fresh figs, rinsed and dried.
Goat cheese: 4 ounces of soft goat cheese, softened for easy filling.
Walnuts: 10-15 walnuts, roughly chopped for added texture and flavor.
Honey: 3 tablespoons of honey for drizzling.
Fresh thyme: A few sprigs of fresh thyme for garnish and aroma.
Extra virgin olive oil: 1 tablespoon to enhance the flavors.
Salt and black pepper: To taste, for seasoning.
Check recipe card for quantities.
Substitutions & Variations
- Change the cheese: Ricotta or cream cheese gives a milder filling.
- Change the nuts: Chopped pecans provide a different crunch.
- Adjust the seasoning: Use a little less black pepper for a gentler finish.
How to Make Stuffed Figs with Goat Cheese
Before you start: Preheat the oven to 350°F (177°C).
Step 1: Rinse and dry the figs, remove the stems, and make a cross-shaped cut halfway through each top.
Step 2: Gently open the figs and fill each with about 1 teaspoon softened goat cheese. Place in a baking dish.
Step 3: Drizzle with olive oil, season with salt and pepper, and add walnuts and thyme. Drizzle with honey and bake for 5–10 minutes.
Shahida's Tips & Tricks
- Choose ripe figs that are slightly soft but not collapsing.
- Dry the fruit after rinsing so excess water does not collect in the dish.
- Keep the base of each fig intact when cutting.
- Soften the cheese slightly so it is easier to spoon into the fruit.
- Check early in the baking time and serve warm.
How to Serve Stuffed Figs with Goat Cheese
Serve warm on a platter with crusty bread or crackers. They also fit well onto a cheese board with fresh fruit and nuts.
If you have more figs to use, try my fig galette.
Troubleshooting & FAQs
Why did my figs fall apart?
Very ripe fruit or cuts that go too deep can make them collapse. Use figs that hold their shape and cut only halfway through.
Can I use a milder cheese?
Yes. Ricotta or cream cheese gives a different, milder filling than goat cheese.
How do I store leftovers?
Cool and refrigerate in an airtight container for up to 2 days. Rewarm gently before serving if desired.
More Fruit & Cheese Appetizers
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Stuffed Figs with Goat Cheese
Ingredients
- 12 figs
- 4 ounces soft goat cheese
- 10-15 walnuts roughly chopped
- 3 tablespoon honey
- A few spring fresh thyme
- 1 tablespoon extra virgin olive oil
- Salt and pepper to taste
Instructions
- Rinse the figs and pat them dry with kitchen towels. Remove the stems and make a cross-shaped cut on the top of each fig, cutting halfway through.
- Gently fill each fig with 1 teaspoon of softened creamy goat cheese. And add to the baking dish
- Drizzle olive oil and sprinkle with a little salt and a generous amount black pepper.
- Top with chopped walnuts and fresh thyme
- Drizzle with honey and Bake in a preheated oven on 350F/177 C for 5-10 minutes.
