Baked Figs With Goat Cheese Recipe

I turned easy 15-minute baked figs with goat cheese, walnuts, honey and sage into a Figs With Cheese appetizer that looks like it took hours but actually comes together in minutes.

I can’t resist how fast these Baked Figs With Goat Cheese come together. I pile a spoonful of goat cheese into each fig half and drizzle honey over the top, then pop them in the oven for a short bake.

They look like something from a fancy menu but they are stupid easy, and every time I make them someone whispers the recipe name like its a secret. They’ve earned a spot in my Figs With Cheese rotation and feel right at home as a Goat Cheese Honey Appetizer.

Seriously give them a try, they vanish faster than you’d expect.

Ingredients

• Figs: juicy, naturally sweet, excellent fiber and potassium source, caramelizes when baked for depth.
• Goat cheese: tangy creamy, adds protein and a bright tang that balances sweetness.
• Walnuts: crunchy provide healthy fats protein and omega 3s, add earthy toasted bite.
• Honey: natural sweetener adds floral sweetness sticky glaze, also offers trace antioxidants.
• Sage: herbal slightly peppery and piney, brightens sweet figs with savory notes.
• Olive oil: light drizzle lends silkiness and roundness, heart healthy monounsaturated fats.
• Flaky sea salt: tiny pinch lifts sweetness and balances flavors, use sparingly.
• Baguette slices: toasty base adds crunch soak up cheese and honey, optional but satisfying.

Ingredient Quantities

• 12 medium fresh figs, about 1 lb (450 g)
• 4 oz (115 g) goat cheese, softened
• 1/4 cup (30 g) chopped walnuts, roughly chopped
• 2 tbsp (30 ml) honey, plus extra for drizzling
• 8 to 12 fresh sage leaves, thinly sliced or torn
• 1 tbsp (15 ml) extra virgin olive oil
• a pinch flaky sea salt
• freshly ground black pepper, to taste
• bite sized baguette slices or crackers for serving, optional

How to Make this

1. Preheat oven to 375°F (190°C) and line a baking sheet with parchment or foil.

2. Toast the chopped walnuts in a dry skillet over medium heat for 2 to 3 minutes until fragrant, stirring so they dont burn, then set aside to cool.

3. In a small bowl mash the goat cheese with 2 tbsp honey, half the sliced or torn sage, and a couple grinds of black pepper until spreadable; if the cheese is too firm zap it 5 to 8 seconds in the microwave.

4. Rinse figs, pat dry, then halve them lengthwise (about 12 medium figs).

5. Place figs cut side up on the prepared sheet, spoon a small dollop of the goat cheese mixture onto each half and press it lightly into the fruit.

6. Scatter the toasted walnuts over the soft cheese, drizzle the figs with the 1 tbsp olive oil so they get a little sheen while baking.

7. Bake in the preheated oven for 10 to 12 minutes, until figs are warmed through and the cheese is soft but not completely melted.

8. Remove from oven, sprinkle with the remaining sage, a pinch of flaky sea salt and more freshly ground black pepper to taste.

9. Drizzle extra honey over the warm figs, serve right away on bite sized baguette slices or crackers if using, and enjoy.

Equipment Needed

1. Oven preheated to 375°F (190°C)

2. Baking sheet lined with parchment paper or foil

3. Dry skillet or frying pan for toasting walnuts

4. Small bowl and fork or small spatula for mashing the goat cheese

5. Sharp paring knife and cutting board for halving the figs

6. Measuring spoons and a tablespoon measure for the honey and oil

7. Small spoon or tablespoon for dolloping cheese and drizzling honey

8. Oven mitts plus a spatula or tongs for removing the sheet from the oven

9. Optional microwave for a quick soften of the goat cheese if needed

FAQ

Baked Figs With Goat Cheese Recipe Substitutions and Variations

• Goat cheese: try ricotta for a milder, creamier fill, cream cheese for a richer, smoother bite, or feta if you want a saltier, tangier contrast.
• Walnuts: swap with toasted pecans for a similar buttery crunch, sliced almonds for a lighter crunch, or chopped pistachios for color and a slightly sweet note.
• Honey: use pure maple syrup or agave nectar for a similar viscosity and sweetness, or a spoonful of fig jam for extra fig flavor.
• Sage: substitute fresh thyme or rosemary for an earthy, savory lift, or torn mint for a brighter, fresher counterpoint to the sweet figs.

Pro Tips

– Pick figs that are ripe but still a little firm, not squishy. If you end up with overly soft fruit chill them for 10–15 minutes before slicing, it makes cutting way less messy and keeps the filling from sinking in.

– Warm the goat cheese just a few seconds or smash it with a fork so it spreads smooth, then put it in a small zip bag, snip a tiny corner and pipe neat little dollops. Looks fancier, wastes less cheese, and cleanup’s easier.

– Always toast the nuts and let them cool completely, it brings out more flavor and keeps them crunchy on the warm figs. If you want something different try chopped pistachios or honey-roasted pecans for a sweeter crunch.

– Serve the figs right away and drizzle honey at the last second, and if you’re putting them on bread toast the slices first so they dont get soggy. If you need to prep ahead assemble everything but wait to bake until just before guests arrive, that way theyre warm and the texture is perfect.