This dish was inspired by my time working in catering. They had these delicious goat-cheese stuffed figs (or dates? I can’t remember) that I thought were vegetarian. However, after working there for a few months and stuffing my face with more than a few leftovers, I found out they had prosciutto in them. Ahhhhh… Anyway, this vegetarian version is just as good.
Cook time: about 25 minutes
- Goat cheese
- Pecan or walnut pieces (optional)
- Honey (optional)
- Preheat oven to 400 degrees fahrenheit.
- Line a large baking sheet with foil.
- Cut the stems off of the figs and then cut figs in half
- Put goat cheese on the open half of the figs . I recommend rolling the figs between your fingers to reduce the volume of the seeds inside the figs so the goat cheese can sink in a little more.
- Place figs, goat cheese side up, on a baking sheet and bake until the goat cheese is hot but not brown (about 10 minutes).
- Top each fig with a pecan or walnut piece.
- Plate the figs.
- Drizzle with honey if desired.