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Figs Oozing with Goat Cheese

Submitted by: Linda

If you love figs, goat cheese and honey, then you'll pop these onto your grill immediately. Just make sure your figs are ripe and that you get dozens.

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Elegant Fig Appetizers with Goat Cheese and Almonds

Submitted by: Christine M

Home Town: Hopedale, Massachusetts, USA

Living In: Holden, Massachusetts, USA

This is a combination of several fresh fig appetizer recipes. The flavors of fresh figs, tangy goat cheese, salty almonds, sweet honey, and balsamic vinegar contrast to make these a delicious and very pretty appetizer. Arrange figs in a circle, tops facing in, for a flower effect and this will be a lovely addition to a bridal shower menu or any formal event.

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Figs Stuffed with Almonds and Chips

Submitted by: Robyn Webb

Chocolate chips, almonds and orange liqueur are stirred together and spooned into fresh fig halves and baked. So absolutely civilized.

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Drunken Stuffed Figs

Submitted by: Mary Williams

Figs are stuffed with a creamy, rich mascarpone cheese and cognac mixture, then rolled in toasted hazelnuts.

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Bacon Wrapped Dates Stuffed with Blue Cheese

Submitted by: WINEANDCHEESE

Living In: Glen Ellyn, Illinois, USA

Dates are stuffed with blue cheese, wrapped in bacon and baked until crisp. These are delicious and very easy to make for a party. You can serve them at room temperature, so it is okay to make a few hours in advance!

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Warm Blue Cheese Dip with Garlic and Bacon

Submitted by: CSPALAIKA

Even people that don't like blue cheese love this wonderful hot dip. It can be served with vegetables, but I find that people like it best with French bread.

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Romaine With Apple, Pecans and Blue Cheese

Submitted by: USA WEEKEND columnist Jean Carper

Eating the skin of apples provides about twice the anti-cancer activity as eating only the pulp, Cornell University studies show. That's why this recipe says not to peel the apple. You may wonder about the hefty amount of fat in each serving. Don't: 90% of it is good monounsaturated fat from avocado and pecans.

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