Roasted Chevre, Honey and Walnut Stuffed Figs

Thursday, September 6, 2012

 

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The kids are back in school. Labor Day has come and gone. And, the nights are getting longer.  All of these are signs that summer is winding down.  For me, another tip off is the profusion of fresh figs that start hitting the supermarkets right about now.  Rows and rows of Brown Turkeys, Missions, Kadotas and Calimyrnas are lining the produce aisles, discreetly calling out, “Pick me.  Pick ME!”.  And, I do – lots of them.   I just can’t help myself.  The sight of all those plump and juicy little jewel-toned fruits makes me giddy.  I chop them into salads, stew them into compotes and bake them into tarts.  And sometimes, I like to stuff them with cheese and roast them into silky, soft and sweet surrender.

While dried figs are widely available throughout the year, fresh ones are usually only available from late summer through early fall.   Most of the fresh figs we find in U.S. markets come from California.  They’re one of the only fruits that are allowed to fully ripen on the tree, so their shelf life is very short.   When you get them home, it’s best to use them within a day or two, before they start to lose their luster.

The beauty of fresh figs isn’t only skin deep, either.  In addition to their soft, yielding lusciousness, figs pack quite a nutritional wallop.  They’re high in fiber, low in fat and loaded with potassium, calcium and disease-fighting antioxidants.

While these roasted, stuffed figs taste sublimely rich, creamy and decadent, they’re actually very easy to make.   All you need to whip up these ambrosial little morsels are four simple ingredients: fresh figs, chevre or soft goat cheese, honey and chopped walnuts.   I prefer to use big, earthy Brown Turkey or Mission figs in this dish, but it works with any variety. 

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To stuff the figs, you’ll have to first make a few criss-cross cuts into them.  They’ll look kind of like the petals of a flower.  I cut about two-thirds of the way down each fruit to give me enough room to stuff them.    I also like to let the chevre soften up to room temperature and fill a pastry bag with it.  Then, I pipe about a teaspoon’s worth of cheese into each fig.  It’s much easier and neater to do it this way.  Plus, the figs look so pretty with those little swirls of cheese inside.

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After the figs are stuffed with chevre, sprinkle the walnuts on top and drizzle some lovely, fragrant honey all over them.   I love orange blossom honey the best.

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Then, roast them in your oven until they’re all soft and gooey.

The tart, creamy chevre is a perfect complement to those sweet, jammy honey-roasted figs.  And, the toasted nuts add just enough crunch to keep thing interesting.    I served these figs with some thinly sliced prosciutto.  The contrast of salty and sweet was a wonderful pairing.  Unfortunately, Mr. SGCC ate it all before I could snap a picture.

You can serve the stuffed figs right out of the oven, but I think they’re even better after they cool down a bit.  Either way, they make a great appetizer course or canapés  at a cocktail party.  You could even get away with presenting them at the end of a meal as part of a cheese course.

Gotta love fresh figs!  They’re nutritious,, delicious and pretty darn versatile.

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10 responses to Roasted Chevre, Honey and Walnut Stuffed Figs

  1. On September 06, 2012 at 12:43pm, Rosa said...

    A delightful dessert and wonderful combination!

    Cheers,

    Rosa

  2. On September 06, 2012 at 5:38pm, Katrina @ Warm Vanilla Sugar said...

    Such a fun idea! Yum!

  3. On September 06, 2012 at 7:10pm, Rachel (S[d]OC) said...

    Funny you should be posting this. I had a HUGE fig-goat cheese craving today. I went out and bought a lot and a pint so I could do this. I also bought some prosciutto because that’s how I roll. ;-)

    • On September 07, 2012 at 10:13am, Susan said...

      Lol, Rachel! :D

  4. On September 06, 2012 at 7:26pm, Elizabeth - SugarHero! said...

    This is so many of my favorite things put together! It sounds amazing.

  5. On September 06, 2012 at 8:25pm, Corinne said...

    I have never eaten fresh figs…do you eat the skin and all…? They look absolutely DELECTABLE, and I would love to give this recipe a try…please let me know about the skin…thank you!!!

    • On September 07, 2012 at 10:14am, Susan said...

      Yes, Corinne. The skin is perfectly edible. :)

  6. On September 07, 2012 at 5:22pm, Joanne - Inspired Taste said...

    Love the combination of goat cheese, honey and figs! Definitely making soon!

  7. On September 08, 2012 at 2:56pm, Kevin (Closet Cooking) said...

    Now these would be tasty treats indeed!

  8. On September 10, 2012 at 3:14am, Paper plate machine suppliers Hyderabad said...

    This looks absolutely perfect. I am very thank you to share this article,it’s very good,I hope you can share more.

1 pings to Roasted Chevre, Honey and Walnut Stuffed Figs

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Hello and welcome to SGCC! I’m Susan, a professional writer, food columnist, recipe developer, wife, mother, daughter and sister, who used to be a lawyer in a previous life. My love of food comes from a long line of wonderful and creative Italian home cooks who didn’t always have a lot, but knew how to make a lot out of what they had. I hope that you enjoy yourself while you’re here, and visit often! read more >>

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