Figs Stuffed With Goat Cheese
Published November 16, 1999
Craig Lee for The New York Times
- Total Time
- 15 minutes
- Rating
- Comments
- Read comments
Advertisement
Ingredients
2 ounces, approximately, of soft, fresh goat cheese
1 tablespoon good balsamic vinegar
12 fresh figs, washed and drained
Nutritional analysis per serving (12 servings)
10 grams carbs; 2 milligrams cholesterol; 52 calories; 1 gram saturated fat; 1 gram fat; 1 gram fiber; 23 milligrams sodium; 1 gram protein; 9 grams sugar
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.
Powered by
Preparation
- Step 1
Use your fingers to roll the goat cheese into 24 ½ teaspoon-sized balls.
- 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.
Private Notes
Comments
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!
Definitely want to warm these up, makes a world of difference! I popped them in the toaster oven for 7 mins at 350.
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.
I've made this with honey instead of vinegar.