Recipe by Linda
"Fresh figs stuffed with succulent goat cheese, wrapped in grape leaves, roasted on the grill, and drizzled with honey. For an extra oomph of flavor, skewer the figs on rosemary fronds. One bite and you'll feel as if you've reached nirvana!"
Hmm. None of these ingredients are on sale today.
Show ingredients on sale
Sort stores by
Save money at local stores when ingredients are on sale!
Watch video tips and tricks
goat cheese, softened
grape leaves, drained and rinsed
well, I didn't have grape leaves, so I substituted Prosciutto as the wrap. It was FABULOUS.
Wow. I am not a very picky eater but I felt that this was very bland and weird. I like figs, goat cheese and honey. Oh well. Just not my thing I guess.
This is a very elegant and delicious dish. I served it to friends as an appetizer at a barbeque and they loved it. Some prep tips: Let the goat cheese come to room temperature before trying to pipe it into the figs. It will make your life much easier! Fill the figs as full as you can. It's hard to tell how much cheese you've put in and I wish I had put more. If you insert the tip of the pastry bags deep into the fig then squeeze as you slowly pull it out, you will have a nice even amount of cheese all through the fig. I also wrapped mine in proscuitto which was fabulous! I forgot to drizzle the honey and it was still wonderful and since it wasn't sticky, they could be eaten as finger food. I sliced each fig in half and arranged them on a platter. I also cut off the hard stems so my guests wouldn't have to. Try this, it's a winner!
Excelent.We tried it as written, and with a couple of variation:
1.Use half goat cheese and half ricotta with a generous sprinkle of Pecorino Romano.
2.Use Parmesan and Ricotta with a for the filling.
I adapted this recipe recently for an culinary student cheese competition and came in 2nd place locally. The flavors were great and the presentation was beautiful. Unfortunately, there just was not enough cheese inside the figs. Hoping to squeeze 1TB of cheese inside was wishful thinking at best. :(
In my version, I added chopped fresh thyme and cracked black pepper to the cheese, wrapped them in prosciutto and skewered them on rosemary stalks before grilling. For presentation, I served them on a bed of red-wine vinaigrette-dressed micro greens with a honey and balsamic reduction drizzle ;)
Quite tasty. I don't have a piping bag, grape leaves, or a grill, so I made fig "sandwiches" by cutting the figs part-way through and spreading goat cheese inside with a knife. Then I broiled them cut-side up. I stuffed walnuts inside after they came out and before topping with honey. One caution: don't use too creamy of a goat cheese. Mine got a little greasy with a triple creme cheese.
The first time I made these, I used dried figs (fresh figs out of season), and was taken away. The second time I was able to get my hands on fresh figs and I was completely amazed at the difference. Fresh figs really make the difference. Any fig lover will love this recipe.
Outstanding recipe! I didn't have grape leaves so I used prosciutto instead to wrap the figs. Also, I used fresh rosemary from my garden as skewers. I bet these are great broiled but grilling them was out of this world. The honey was a great finishing touch. I plan on making these for an upcoming Christmas party.
* Percent Daily Values are based on a 2,000 calorie diet.
Figs Oozing with Goat Cheese
Serving Size: 1/4 of a recipe
Servings Per Recipe: 4
Amount Per Serving
Calories from Fat: 51
Rhubarb adds its tangy flavor to everything from salsa to lemonade. Don't forget the pie.
Warm weather calls for a cold, fruity smoothie. Choose from over 400 refreshing recipes.
Delicious recipes, party ideas, and cooking tips! Get a year of Allrecipes magazine for $7.99!
Fresh arugula and cherry tomatoes in a creamy, garlicky pasta sauce.
This substantial, 5-star salad features a sweet and tangy balsamic dressing.
Taste a creamy, inspired version of the classic tomato salad.