Roasted Blue-Cheese and Walnut Stuffed Figs

Roasted Blue-Cheese and Walnut Stuffed Figs  Recipe

I'm so excited we finally were able to get some fresh figs from our garden. The girls started stuffing themselves with a lot of the figs but I managed to save a few to make this little starter for dinner.

The concept is so easy, a kid could make it! Just caramelize the figs in the oven, stuff them with any kind of soft cheese and sprinkle some nuts. Ta-da!

 

Ingredients

Yields: 6

18 figs
3 tablespoons olive oil, extra for greasing the pan
1 teaspoon fleur de sel (or regular salt)
1/2 teaspoon white peppercorns, freshly ground
6 tablespoons agave nectar (see tips)
1/3 cup Roquefort blue cheese
1/4 cup walnuts, coarsely chopped


Directions

Preheat the oven to 400°F.

Wash the figs. Pat them dry. Make a cross incision starting from the stem of the figs, cutting three-quarters of the way to the root. Place the figs onto a pan sprayed with olive oil. Spray about a teaspoon of olive oil onto each fig. Season with salt and pepper. Bake them for about 8 minutes.

Drizzle each fig with about a teaspoon of agave nectar. Bake for another 3 minutes, until the figs are nicely golden and caramelized.  Remove from the oven. Let them stand for about 5-10 minutes. Insert about 1-1/2 teaspoon of blue cheese. The figs should still be warm so that the cheese softens but doesn't melt completely.

Garnish with some chopped walnuts.

You can serve the figs as appetizers. Just decorate your platter by placing fresh fig leaves and some mint. If it's s sit-down dinner, you can serve them as a salad with mixed baby greens drizzled with a flavorful vinaigrette like a balsamic reduction salad dressing.

Enjoy!


Tips

If you find the flavor of blue cheese to be too strong, you can use goat cheese or any other soft cheese.

I used green figs because that's what was ripe today but you can use any other variety of figs like black mission.

agave nectar

Agave nectar, sometimes called agave syrup, is a natural sweetener. In France, it's called Agave honey. Unlike honey, agave nectar has a long shelf life and does not crystallize over time. Agave nectar is made from the purified sap of cactus-like desert plants. It is very popular in Mexico.

It is not heated during production and is considered raw, which make it very healthy like raw honey. Unlike raw honey though, agave nectar is easy to spread and drizzle because of its consistency.

blue cheese stuffed figs

Using a good quality salt will bring so much more flavor to your dish. There are so many kinds that you should try: Red Hawaiian salt, Himalayan sea salt, Fleur de sel from Madagascar, Fine Salt from Bayonne,  Sel de Guerande, and of course the Fleur de Sel from the Island of Noirmoutier. For this recipe, I used the Fleur de Sel de l'Ile de Re, which I got on my trip to Paris last June. It's hand-picked, not treated and not washed. All the minerals are still there. It's very flavorful and surprisingly not as salty as the regular table salt. I like testing and making my own seasoning salt. I'll post recipes for some of these concoctions later.

Published By: Jacqueline Pham on July 3, 2009.


Comments

Discussion:
[-] Yummmmm - Guest-Allen
I love figs, I love roquefort, and this ooey-gooey cheesy sweetness topped with nuts sounds divine. You go sister!
[ Posted at 2:24 PM on 7/3/09 | Reply ]
I wish that I had this recipe when I had bought fresh figs. -Tien

tien Website Link
[ Posted at 3:42 PM on 7/3/09 | Reply ]
This is a favorite here, as well. I've done them in the past with goat cheese, the walnuts or pistachios and drizzled them with honey. I'm so jealous that you can grow figs in your yard!

Jen of a2eatwrite Website Link
[ Posted at 8:55 PM on 7/3/09 | Reply ]
Oh these look amazing, what a terrific idea. Perfect party appetizer.

Donna Website Link
[ Posted at 9:43 PM on 7/3/09 | Reply ]
I love love love figs! A friend of mine gave me some today and I just ate them all in 5 minutes. I shared a few with my husband, but I was pretty selfish with them. Yum! I have never had fig and cheese together. Sounds like such an interesting combination. Beautiful photos, too.

Eralda Website Link
[ Posted at 10:14 PM on 7/3/09 | Reply ]
[-] In search of fresh figs - Guest-TangledNoodle
I should look for fresh figs - I have dried but these look amazingly delicious! I'm envious that your own source.

I am soooo sorry that I haven't visited since May!! Look at all the wonderful food I've missed. Please bear with me - I will catch up!

Tangled Noodle Website Link
[ Posted at 10:32 PM on 7/3/09 | Reply ]
[-] I'm green - Guest-Marta
I'm green with envy that you have figs in your backyard... but I'm so glad you appreciate it and make tasty delights like this!
Happy 4th of July!

Marta Website Link
[ Posted at 4:33 PM on 7/4/09 | Reply ]
Wow, Jackie, these look decadent and so so good.

Ninette Enrique Website Link
[ Posted at 8:23 AM on 7/5/09 | Reply ]
[-] cheffresco - Guest-cheffresco
Anything stuffed with blue cheese and walnuts is a winner in my book. That's awesome you get fresh figs from your garden, they look delicious!

cheffresco Website Link
[ Posted at 8:48 AM on 7/6/09 | Reply ]
Those look amazing Jackie! Blue cheese and/or goat cheese both sound great to me. I've never tried Agave nectar. I'm going to be on the look for it. Thanks for this great recipe.

Michael Boyter Website Link
[ Posted at 10:50 AM on 9/15/09 | Reply ]
[-] Owner/Manager - Guest-Claudia697
I found your site because it seems we share some passions: cooking, creating recipes, and FIGS! I'll visit often from now on. Your recipe is mouthwatering! Keep on keeping on!

Claudia - flavorsandmemories.com

Claudia Website Link
[ Posted at 10:03 AM on 9/9/11 | Reply ]
[-] fresh figs - Guest-MichaelBeyer
Your fresh fig recipes/photos look so beautiful. I'm new to figs and I've been meaning to try a stuffed version similar to yours with blue cheese and marcona almonds. I made these fresh fig bars that were really nice and also added them to cinnamon ice cream for a tasty ice cream flavor.
- Michael

Michael Beyer Website Link
[ Posted at 8:11 AM on 10/18/11 | Reply ]

Order my latest book:
Banh Mi

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