Looking for an easy, elegant appetizer? Try fresh figs stuffed with goat cheese, prosciutto, and walnuts, then finished with a drizzle of honey for a simple, no-bake bite that’s both beautiful and delicious.
These goat cheese–stuffed figs are one of my favorite small appetizers. When figs are in season in early fall, I stock up and make a variety of fig recipes. If you have access to homegrown figs, even better — they bring extra sweetness and flavor.
TIP: How do you know when figs are ripe?
Ripe figs usually have a brown or purple hue and yield slightly when gently pressed, similar to a soft water balloon. They may droop a bit at the stem. Keep in mind figs do not continue to ripen once picked.
This no-bake version of stuffed figs is one of the quickest appetizers to prepare, and the combination of sweet and savory flavors is irresistible. The creamy goat cheese, salty prosciutto, and crunchy walnuts complement the fig’s natural sweetness, and a honey drizzle ties everything together.
How to Make Goat Cheese Stuffed Figs
- Wash and dry the figs. Trim the stems and score each fig with an X about two-thirds of the way down, taking care not to cut through.
- Gently open each fig and fill with goat cheese, a prosciutto rose (or a small prosciutto fold), and a walnut. If the goat cheese is very soft, pipe it in using a pastry bag or a plastic bag with a corner snipped off.
- Finish with a small sprig of thyme and a light drizzle of honey.
Prosciutto Roses
To make prosciutto roses, cut a slice of prosciutto into a long 4″ by 1/2″ strip and roll it tightly. Stand the roll upright and tuck it into the goat cheese inside the fig. It’s an easy technique that gives the appetizer a refined look.
Should I Roast My Stuffed Figs?
You can roast stuffed figs for a warm variation: place them on a baking sheet and bake at 350°F (175°C) for about 20 minutes, then drizzle with honey. They’re also excellent served fresh and unbaked, so choose the method you prefer.
Stuffed Fig Variations
There are many delicious alternatives if you want to switch the fillings or toppings:
- Blue cheese or gorgonzola for a bold flavor
- Brie or ricotta for a milder, creamier filling
- Wrap figs in prosciutto or bacon for extra savory notes
- Swap walnuts for almonds, pistachios, or pecans
- Drizzle with balsamic glaze instead of honey for a tangy finish
These stuffed figs are perfect for bridal and baby showers, cocktail parties, holiday gatherings like Thanksgiving or Christmas, or any occasion where you want an elevated, fresh appetizer.
What to Serve with Stuffed Figs?
Pair these stuffed figs with other finger foods and small bites for a well-rounded spread. Complementary options include savory pastry squares, a smoked salmon cheese ball, or cream cheese phyllo cups.
Leftover Figs? Here’s What to Make
- Use extra figs to make baked brie with fig jam.
- Try fig and goat cheese crostini for an easy appetizer.
Stuffed Figs with Goat Cheese and Prosciutto
Ingredients
- 12 fresh figs
- 6 oz goat cheese
- 1/4 cup walnuts
- 6 slices prosciutto, thinly sliced
- 3 tbsp honey
- Fresh thyme for garnish
Instructions
- Gently wash figs and pat dry. Using a sharp knife, score each fig with an X about two-thirds of the way down.
- Alternatively, halve figs and press to make a small well for the filling.
- Cut prosciutto slices in half lengthwise and roll into small roses, if desired.
- Stuff each fig with goat cheese, a prosciutto piece, and a walnut.
- Drizzle with honey and garnish with a sprig of thyme or another fresh herb.
Carbohydrates: 14 g
Protein: 4 g
Fat: 6 g