Blue Cheese-Stuffed Figs

Blue Cheese-Stuffed Figs

The Spruce / Diana Chistruga

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

  1. Gather the ingredients.

    Blue Cheese-Stuffed Figs ingredients

    The Spruce / Diana Chistruga

  2. Cut a vertical slit into the side of each fig.

    slice the figs

    The Spruce / Diana Chistruga

  3. Stuff in about 1/2 teaspoon of blue cheese. Larger figs, obviously, can take in more cheese; smaller figs will hold less.

    figs stuffed with blue cheese

    The Spruce / Diana Chistruga

  4. Place a toothpick through the lower half of the fig to hold them together while they cook.

    blue cheese stopped figs

    The Spruce / Diana Chistruga

  5. 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.

    Blue Cheese-Stuffed Figs in a pan

    The Spruce / Diana Chistruga

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 (per serving)
242 Calories
9g Fat
38g Carbs
8g Protein
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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.
(Nutrition information is calculated using an ingredient database and should be considered an estimate.)

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