Prep: 5 mins
Cook: 5 mins
Total: 10 mins
Servings: 3 to 4 servings
The flavor combination of deeply sweet figs and sharply pungent blue cheese is one of those surprisingly perfect match-ups, where opposites attract like two puzzle pieces. We like to use a softer, creamier blue cheese like gorgonzola dolce for the textural similarity, but any blue cheese works. Stronger, crumbly ones have a fun effect, too. It’s a great way to use up any small bits of blue cheese you may have leftover from a party or another recipe.
Ingredients
- 12 figs
- 1/4 pound blue cheese (Gorgonzola, Roquefort, Stilton, or any variety)
- Optional: canola oil
- Salt (to taste)
- Black pepper (to taste)
Steps to Make It
-
Gather the ingredients.
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Cut a vertical slit into the side of each fig.
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Stuff in about 1/2 teaspoon of blue cheese. Larger figs, obviously, can take in more cheese; smaller figs will hold less.
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Place a toothpick through the lower half of the fig to hold them together while they cook.
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Heat a large frying pan over medium-high heat, spray or brush the figs with a neutral-tasting oil like canola, and cook them in the pan, turning them as needed, until lightly browned on all sides. The cheese gets nice and just a bit melted this way, too.
Tips
- The figs are best to use when they are very ripe, a little soft rather than firm. If you have figs that aren't quite ready, use the heating method as that will soften them and add a bit of caramelization.
- When you are planning for how many figs to stuff, count about four per person. You can quickly stuff figs as a cold appetizer and serve them that way. Or, you can heat them for a warm appetizer.
- Figs can be stuffed several hours ahead of time if you like and refrigerated.
- These figs will taste best at room temperature (not chilled), so remove from the refrigerator a half hour before serving if you have prepared them ahead of time.
- These blue cheese-stuffed figs pair well with Champagne or any crisp, dry white wine.
Recipe Variations
- As an alternative to pan-frying, you could place them on a broiling pan and broil them briefly to melt the cheese and soften them.
- You can add a drizzle of honey or balsamic vinegar (or both) as well. That will transform it from finger food to one that needs a fork, and be sure to serve it with napkins as there is bound to be some sticky fingers.
- While the blue cheese should add lots of flavors, you can add a few flakes of finishing salt and a dash of freshly ground black pepper for even more pop.
Glass Bakeware Warning
Do not use glass bakeware when broiling or when a recipe calls to add liquid to a hot pan, as glass may explode. Even if it states oven-safe or heat resistant, tempered glass products can, and do, break occasionally.
| Nutrition Facts | |
|---|---|
| Servings: 3 to 4 | |
| Amount per serving | |
| Calories | 242 |
| % Daily Value* | |
| Total Fat 9g | 11% |
| Saturated Fat 5g | 27% |
| Cholesterol 21mg | 7% |
| Sodium 401mg | 17% |
| Total Carbohydrate 38g | 14% |
| Dietary Fiber 6g | 20% |
| Protein 8g | |
| Calcium 217mg | 17% |
| *The % Daily Value (DV) tells you how much a nutrient in a food serving contributes to a daily diet. 2,000 calories a day is used for general nutrition advice. | |
