Baked Figs and Goat Cheese Recipe (2024)

Here's the answer to the cheese spreading across the whole pan. Use whole figs. Remove the stems and then cut a cris cross down into the fig. Stuff a teaspoon of goat cheese down into the fig. Mix one TB of Balsamic vinegar into the 3 TB olive oil and dribble over the the stuffed figs. Bake at 325 degrees for 30 minutes. For a nice touch, mix pomegranate seeds with pomegranate molasses and dribble this over the figs before you serve.

When figs can be found I snatch them up for a heavenly version of this recipe -Half the figs, use a melon baler or small spoon to remove a small indentation in each half (eat that and wash down with your pre-dinner wine). Fill that space with a ball of goat cheese. Broil and watch closely! Drizzle some honey over the top. Sprinkle with some toasted and chopped pine nuts. Serve as a dessert course with a glass of Vin Santo and bask in the glow of all it's earthy goodness.

Here's the answer to the cheese spreading across the whole pan. Use whole figs. Remove the stems and then cut a cris cross down into the fig. Stuff a teaspoon of goat cheese down into the fig. Mix one TB of Balsamic vinegar into the 3 TB olive oil and dribble over the the stuffed figs. Bake at 325 degrees for 30 minutes. For a nice touch, mix pomegranate seeds with pomegranate molasses and dribble this over the figs before you serve.

This recipe is fantastic and gorgeous to present. Somehow I mistakenly bought "Honey goat cheese" and it was divine, used both lemon and French thyme, as well as winter savory chopped so it gave it a bit more complex dimension and texture. Drizzled a tiny bit of wildflower honey and a bit less olive oil. What a savory accompaniment to any meal. The figs (Mission and Osborne) were 5 minutes off the tree and leaves became gorgeously crisp and curled. Amazing stuff.

Very simple and yummy! As a variation tossed figs in olive oil and a table spoon of balsamic vinegar. Did not need to place under broiler to brown.

Excellent as is; even better with a splash of pomegranate molasses

Drizzle w honey or pomegranate molasses, then broil

Excellent as is; even better with a splash of pomegranate molasses

This was delicious. I mixed 1 TB of balsamic vinegar with 1 TB olive oil for the drizzle, and it added a nice zing. I could have gotten away with a half tablespoon each as I had some leftover.

Super!Skipped the fig leaves!Super!

This was really delicious. I would just play with the serving size a bit, as there seemed like there was barely any cheese. It also feels like there should be some third edible item roasting on the tray, like peaches or something. I would also be curious to try what some other reviewers mentioned, incorporating honey and nuts. In short, though, this is a very easy recipe that produces a tasty side dish.

We used goat cheese on a few, Gruyère on a few. Drizzled olive oil & balsamic vinegar very lightly on them. Baked 325 for 30. Holy moly outstanding. Gruyère didn’t melt well but didn’t matter, was still superior, flavor-wise. Also, we followed a commenter’s suggestion & split the tops cross wise, cut stems off & shoved a smidge of cheese inside. So good, y’all. Just smush it together with the Gruyère. Yum.

This was amazing. Used 4 enormous figs fresh from the tree. Removed the stems and then cut a cris cross down into the fig. Stuff a teaspoon of goat cheese down into the fig. Mix one TB of aged balsamic vinegar with 3 TB olive oil and dribble over the the stuffed figs. Bake at 325 degrees for 25 minutes. To serve, drizzle some honey over the top. Sprinkle with some toasted pine nuts. Place on a bed of aruglua tossed with a little of the pan juices and leftover olive oil/balsamic dressing.

Added a drizzle of maple syrup to the figs. Delishious.

Very bland and tastless, maybe use different goat cheese and a bit of honey

I had dried figs, so I sliced the cheese thickly as directed and then put 1/2 fig on each side -- each person had both pieces of fig with one slice of cheese. I had no problems with runny cheese. I didn't broil but did season and put fresh rosemary on top. Lovely!

I don't like the whole figs crossed with a knife at the top, etc. It's much yummier to do as the recipe describes, though I find the broiler not necessary. Then you use bread to scoop up the melted, spreaded goat cheese. One of my favourite appetizers/starters. Divine when fresh figs abound. You gotta get them while they last.

When figs can be found I snatch them up for a heavenly version of this recipe -Half the figs, use a melon baler or small spoon to remove a small indentation in each half (eat that and wash down with your pre-dinner wine). Fill that space with a ball of goat cheese. Broil and watch closely! Drizzle some honey over the top. Sprinkle with some toasted and chopped pine nuts. Serve as a dessert course with a glass of Vin Santo and bask in the glow of all it's earthy goodness.

This recipe is fantastic and gorgeous to present. Somehow I mistakenly bought "Honey goat cheese" and it was divine, used both lemon and French thyme, as well as winter savory chopped so it gave it a bit more complex dimension and texture. Drizzled a tiny bit of wildflower honey and a bit less olive oil. What a savory accompaniment to any meal. The figs (Mission and Osborne) were 5 minutes off the tree and leaves became gorgeously crisp and curled. Amazing stuff.

nice presentation and wonderful dish. i was worried that the cheese would be a mess but mine just melted slightly so it came out perfect. i didn't bother with the broiler.

Very simple and yummy! As a variation tossed figs in olive oil and a table spoon of balsamic vinegar. Did not need to place under broiler to brown.