Figs Oozing with Goat Cheese Recipe -
Figs Oozing with Goat Cheese Recipe
  • READY IN 18 mins

Figs Oozing with Goat Cheese

Recipe by  

"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!"

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Ingredients Edit and Save

Original recipe makes 4 servings Change Servings
  • PREP

    15 mins
  • COOK

    3 mins

    18 mins


  1. Preheat grill for medium heat.
  2. Make a small incision in the bottom of each fig (large enough to hold pastry bag tip). Place goat cheese in pastry bag with plain tip. Fill figs with goat cheese by squeezing a small amount of cheese into the bottom of each fig. The figs will plump up when filled. Wrap each fig with a grape leaf, and skewer 2 to 3 figs on each skewer.
  3. Lightly oil the grill grate. Place fig skewers on hot grill. Cook for 2 to 3 minutes, turning once. Drizzle with honey, and serve.
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Reviews More Reviews

Most Helpful Positive Review
Jan 25, 2004

well, I didn't have grape leaves, so I substituted Prosciutto as the wrap. It was FABULOUS.

Most Helpful Critical Review
Jul 19, 2011

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.

Jan 25, 2004

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!

Jan 25, 2004

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.

Sep 15, 2007

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 ;)

Sep 13, 2005

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.

Jan 25, 2004

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.

Sep 16, 2005

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.


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  • Calories
  • 272 kcal
  • 14%
  • Carbohydrates
  • 55.5 g
  • 18%
  • Cholesterol
  • 14 mg
  • 5%
  • Fat
  • 5.7 g
  • 9%
  • Fiber
  • 3 g
  • 12%
  • Protein
  • 5 g
  • 10%
  • Sodium
  • 321 mg
  • 13%

* Percent Daily Values are based on a 2,000 calorie diet.

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