Stuffed Figs with Goat Cheese


Pesach / Milky


12 fresh figs
4 oz. soft goat cheese
1 tsp extra virgin olive oil
Salt and freshly ground black pepper
1/4 cup date honey OR substitute regular honey mixed with balsamic vinegar

Total Time: 15 Minutes

Servings: 12 figs


  1. Preheat oven.
  2. Trim off stems of figs and cut an “X” in the top of each fig 1/3 way through. Place the figs on a greased, parchment or silpat-lined sheet tray. If they are a little wobbly, you can shave a bit off the bottoms of the figs so they stand upright.
  3. Place goat cheese in a plastic or piping bag and massage with warm hands until softened. Cut a tip off one of the bottom corners of the bag and pipe the cheese into each fig, dividing your 4 oz. cheese evenly between the 12 figs.
  4. Lightly brush the figs with olive oil and sprinkle with a little salt and a generous amount of freshly cracked black pepper.
  5. Broil the figs for about 4 minutes or until you can see little brown bits on the goat cheese. Date honey (or regular honey with balsamic) should be gently warmed in a small saucepan at this point, it should be easily pourable and warm but not hot.
  6. Remove figs from oven and drizzle with warm date honey.
  7. Serve warm or at room temperature.


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