Figs Stuffed With Goat Cheese

By Mark Bittman

Figs Stuffed With Goat Cheese
Craig Lee for The New York Times
Total Time
15 minutes
Rating
4(726)
Comments
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Here's a super-simple appetizer. Fresh figs are halved and stuffed with any creamy, flavorful cheese. A good blue works, but creamy goat cheese, drizzled with balsamic vinegar, is even more crowd-pleasing.

Featured in: THE MINIMALIST; The Appetite Waits For No Bird

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Ingredients

Yield:12 servings
  • 2ounces, approximately, of soft, fresh goat cheese
  • 1tablespoon good balsamic vinegar
  • 12fresh figs, washed and drained
Ingredient Substitution Guide
Nutritional analysis per serving (12 servings)

52 calories; 1 gram fat; 1 gram saturated fat; 0 grams trans fat; 0 grams monounsaturated fat; 0 grams polyunsaturated fat; 10 grams carbohydrates; 1 gram dietary fiber; 9 grams sugars; 1 gram protein; 23 milligrams sodium

Note: The information shown is Edamam’s estimate based on available ingredients and preparation. It should not be considered a substitute for a professional nutritionist’s advice.

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Preparation

  1. Step 1

    Use your fingers to roll the goat cheese into 24½ teaspoon-sized balls.

  2. Step 2

    Cut figs in half. Press a cheese ball into the center of each fig. Plate them and drizzle with vinegar. Serve within an hour.

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Ratings

4 out of 5
726 user ratings
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Comments

Jen

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

Jilli Robertson

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.

Whitney

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!

Warm up!

Definitely want to warm these up, makes a world of difference! I popped them in the toaster oven for 7 mins at 350.

Lisa P

We have a big fig tree in our yard. Always trying to figure out what to do with so many figs. This recipe is perfect for any time of year.

Southern Cook

I've made this with honey instead of vinegar.

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