Baked Figs with Goat Cheese and Honey
Click the stars to rate!
These baked figs with goat cheese and honey are a recipe, I make every year at the end of summer. Cut the figs into quarters, stuff them with a little fresh goat cheese, a few walnuts, a drizzle of honey, and a few thyme leaves, then pop them in the oven.
In just 10 minutes, the figs turn beautifully tender, the goat cheese warms up, and the honey caramelizes just right. Perfect as an appetizer or served as a starter with a green salad. Plus, it only takes 5 minutes to prepare!
Recipe Card
Baked Figs with Goat Cheese and Honey
Click on the stars to rate!
Ingredients
- 4 figs large and ripe
- 3 oz fresh goat cheese 1½ tbsp per fig
- 1 handfull walnuts coarsely chopped
- 1 tbsp honey
- 4 springs fresh thyme
- 1 drizzle olive oil optional
- Salt and pepper
Instructions
- Preheat the oven to 425°F/ 210°C.
- Cut off the stem at the base and score a cross in the top of each fig. without cutting all the way to the base. Then gently open it.
- Fill the center of each fig with goat cheese, then top with the chopped walnuts and thyme leaves. Pour the honey over the figs and, if you like, a drizzle of olive oil.
- Bake for 5 to 10 minutes, until the goat cheese is warm and the honey is lightly browned. Serve immediately, while still warm.
Nutrition
Ingredients for These Baked Figs with Goat Cheese
The great thing about this recipe is that you don’t need much:
- Figs: Choose figs that are preferably very ripe and soft.
- Fresh goat cheese: This is what gives this recipe this texture which just melts in your mouth and a hint of tartness that balances the sweetness of the figs. Allow about 1½ tbsp per fig, or ¼ cup for 4 figs. See my tips below for substitutes.
- Walnuts: I like to add them for a little crunch. You can definitely use hazelnuts, pecan or pine nuts instead.
- Honey: Just a drizzle is enough. I recommend a mild, runny honey, such as wildflower honey.
- Thyme: a few sprigs, preferably fresh. It adds that little touch of fragrance that pairs perfectly with figs and goat cheese.
And if you like the combination of figs and goat cheese, you can try my fig and goat cheese salad or my fig and goat cheese toast. And if you have any figs left over, you can make fig chutney.
What’s the Best Cheese for Figs?
The great thing about this recipe is that you can easily adapt it by changing the type of cheese. Here are my favorite cheeses to pair with roasted figs:
- Goat cheese: it is my favorite here because it holds its shape well, with a mild taste and a creamy texture. You can choose a log or simply a nice fresh goat cheese.
- Blue cheese (like Roquefort): this pairing is delicious for those who love cheeses with a bold flavor!
- Gorgonzola: It’s milder than Roquefort and melts fairly quickly, so it tastes great but isn’t quite as visually appealing.
- Mozzarella: a great idea to use up your leftover morazella! However, it is very mild but incredibly indulgent because it becomes stringy.
- Ricotta: creamy and subtle, if you want something lighter.
What to Serve with Baked Figs
You can serve them in different ways depending on the occasion:
- As an appetizer: served warm, on their own or on small slices of crostini.
- As a starter: with a side salad with a balsamic vinegar vinaigrette.
- With cured ham: You can add a slice of prosciutto around or next to it.
- As a main course: it’s also great served with roasted poultry or duck breast.
- On a buffet table: served alongside other savory appetizers.
FAQ About Roasted Figs with Goat Cheese
I really do not recommend it! The skin is edible and helps hold the fig together while it’s cooking.
A ripe fig should be soft, a little heavy, and have very dark skin. If your figs are still firm, cook them for another two or three minutes.
Yes, you can stuff the figs a few hours ahead of time and bake them at the last minute. However, be sure to eat them right out of the oven.
Simplicity and Excellence!
Thank you, Karl!