Vine Wrapped Figs with Goat's Cheese recipe

Vine Wrapped Figs with Goat's Cheese recipe

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  • Recipes
  • Dish type
  • Starters
  • Starters with cheese
  • Goat's cheese starters

Fresh ripe figs are stuffed with goat's cheese, wrapped in vine leaves, roasted on the barbecue, and drizzled with honey. If you can't find them, you could wrap the figs with prosciutto instead.

61 people made this

IngredientsServes: 4

  • 8 fresh figs
  • 50g (2 oz) goat's cheese, softened
  • 8 vine leaves, drained and rinsed
  • 6 to 8 tablespoons honey
  • skewers

MethodPrep:15min ›Cook:3min ›Ready in:18min

  1. Preheat barbecue for medium heat.
  2. Make a small incision in the bottom of each fig (large enough to hold pastry bag tip). Place cheese in pastry bag with plain tip. Fill figs with goat cheese by squeezing a small amount of cheese into the bottom of each fig. The figs will plump up when filled. Wrap each fig with a vine leaf, and thread 2 to 3 figs on each skewer.
  3. Lightly oil the barbecue cooking grate or rack. Cook fig skewers for 2 to 3 minutes, turning once. Drizzle with honey, and serve.

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Reviews & ratingsAverage global rating:(52)

Reviews in English (42)


Well, I tried this recipe on a dare. I'm a very picky eater. This turned out great, the taste was very unusual, but good. If you want to suprise someone with the ingredients of what they just ate...this is a good candidate.-24 Jul 2008

Delicious! I baked then broiled them instead of grilling and they still turned out fantastic. I have a pastry gun versus a pastry bag which also worked very well for filling the figs with the goat cheese. I'll absolutely make these again, great recipe!Because fresh figs are hard to find, and it was out of season for them anyways when I made these, I combined several methods for rehydrating dried figs that I found online. Basically I made a mix of half white grape juice and half water that was just enough to cover the figs, then brought to a boil and immediately removed from heat and left them covered for several hours. It plumped the figs right up so they could be used the same as fresh figs in this recipe, and also left me with a tasty fig-flavoured juice that I reduced down and added a little pectin to make a fantastic fig syrup for later use with pancakes. Yum!-09 Nov 2014


Used different ingredients.This is a very elegant and delicious dish. I served it to friends as a starter at a barbecue and they loved it. Some prep tips: Let the goat cheese come to room temperature before trying to pipe it into the figs. It will make your life much easier! Fill the figs as full as you can. It's hard to tell how much cheese you've put in and I wish I had put more. If you insert the tip of the pastry bag deep into the fig then squeeze as you slowly pull it out, you will have a nice even amount of cheese all through the fig. I also wrapped mine in proscuitto which was fabulous! I forgot to drizzle the honey and it was still wonderful and since it wasn't sticky, they could be eaten as finger food. I sliced each fig in half and arranged them on a platter. I also cut off the hard stems so my guests wouldn't have to. Try this, it's a winner!-24 Jul 2008

Bacon Wrapped Goat Cheese Stuffed Figs

I thought with just a few days left to go before Christmas and a week before New Years, one last easy recipe was in order. I came up with these Bacon Wrapped Goat Cheese Stuffed Figs to serve as an appetizer for Thanksgiving and they went so quickly off the plate I just had to share them with you today.

The combination of the sweet figs, creamy goat cheese and salty bacon is an irresistible combination. In just 30 minutes you can put together an appetizer so impressive your guests would never know it was as simple as 1,2,3.

Step 1: Cut a slit in your figs.

Step 2: Stuff with goat cheese

Step 3: Wrap with bacon and bake.

Easy right? I guess technically it should be 4 steps, but that’s not as catchy. You can even prep these the day before if you want to save on time. So be sure to keep these ingredients on hand for that surprise visitor, they’d almost think you were expecting them!

Since figs are out of season I used a dried variety, if by chance you can get some fresh figs, then by all means switch out the dried ones suggestion below for fresh!

Related Video

Yum. I drizzled honey after taking them out of the oven.

This was fast & easy & delicious

friends were impressed! We used herbed goat cheese and it was awesome. Definitely will make this again :)

Very simple to make and delicious. Used plain goat cheese. On some added a very slight drizzle of honey diluted in water for a little hint of added sweetness and moistness after baking.

Very simple recipe and very delicious! I made a few slight adjustments. Prosciutto instead of bacon, and I used honey goat cheese to add some sweetness. The honey worked well with the balsamic vinaigrette, and really added to the juicy fig flavor.

Followed the recipe and received rave reviews from my brutally honest guests. Will make again.

Simple to make and so delicious!

Despite a less than perfect review, I decided to try out this recipe for a dinner party this weekend. It was phenomenal! I used an aged balsamic to add sweetness that the other reviewer said was lacking. The thick syrupy vinegar went perfectly with the tangy cheese and the tart figs. I used slices from a small slab of pork belly in place of the bacon the figs and the belly formed flavorful melt-in-your mouth combo. I will definitely make these again, as soon as figs are back in season. Easy to prep ahead on a sheet pan and throw in the oven as needed.

Grilled Figs with Prosciutto and Goat Cheese

Featured by Dolin Estate Wine in the Pinot Noir Wine Club.


With perfectly ripe figs stuffed with goat cheese, grilled and wrapped in prosciutto, this sweet and savory dish couldn't get any better! In Italy's winemaking regions, freshly pressed grape juice is slowly reduced to make saba, a sweet, aromatic condiment that pairs beautifully with the combined flavors of the figs, cheese and prosciutto.

Yield: 6
Prep Time: 15 Minutes
Cook Time: 5 Minutes


• 12 firm but ripe figs, preferably Adriatic figs, stemmed
• 1/2 to 3/4 cup (4 to 6 oz./125 to 180 g) fresh goat cheese, preferably Pennyroyal Farm
• 12 paper-thin slices prosciutto
• A handful of arugula
• Saba for drizzling
• Extra-virgin olive oil for drizzling
• Freshly ground pepper, to taste

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Preheat a hot fire in a grill for grilling over direct and indirect heat.

Using a sharp knife, make a lengthwise slit in a fig starting at the stem-end, cutting about three-quarters of the way through the fruit. Gently open the fig and stuff it with 2 to 3 teaspoons of the goat cheese (the amount that will fit will depend on the size of the fig). Press the sides of the fig together to close. Wipe off any goat cheese remaining on the outside of the fig, then wrap 1 slice of the prosciutto around the fig, making sure the opening at the top of the fig is completely covered by the prosciutto. Repeat with the remaining figs, goat cheese and prosciutto.

Thread a metal or wooden skewer horizontally through the center of each fig. Grill the figs over high heat, with the stem-end (the side stuffed with goat cheese) facing up, until the bottom is nicely grill marked, about 1 minute. Using the skewer, turn the fig 180 degrees to form cross-hatch grill marks and continue grilling about 1 minute more. Flip the figs so that the stem end is now facing down, move to a cooler part of the grill and cover the grill. This will allow the goat cheese to melt without the figs burning. Continue cooking until the goat cheese is just beginning to melt, about 3 minutes.

Remove the figs from the grill and remove from the skewers. Spread the arugula on a platter and arrange the figs on top. Drizzle some saba and olive oil on top of the figs, season with pepper to taste and serve immediately.

Recipe sourced from williams-sonoma.com

The Pinot Noirs listed below are award-winning selections from our various Wine Clubs. These are wines made by some of the finest California, Washington and Oregon winemakers and renowned international wineries. Sit back, relax and enjoy the recipe above paired with one of the many fantastic bottles of Pinot Noir selected for our Wine of the Month Club members!

Roasted Figs and Goat Cheese with Rosemary Honey Balsamic Dressing

Oh. My. Goodness. It&rsquos the season for fresh figs (hooray!), and so far, it has NOT disappointed me.

You&rsquove had fresh figs before, right? (NO?! Stop what you&rsquore doing and go eat one RIGHT NOW.) If you have- you haven&rsquot lived until you&rsquove had them roasted, warm right out of the oven, with melty goat cheese with a sweet and tangy rosemary honey balsamic dressing spread over crostini.

Until only about a year ago, the closest I came to eating figs was from Fig Newton cookies. We&rsquove all had those and, don&rsquot get me wrong, they are absolutely delicious. But fresh figs are an entirely different ball game. The texture is creamy and soft mixed with the crunch from the seeds, and the flavor is sweet, somewhat tart, and delicate. I was lucky to come across an entire display of different varieties of fresh figs at my local Central Market&ndash four varieties of green and dark colored figs. The darker figs are sweeter and softer, and the greener figs are more tart and a bit firmer. Both are delicious, and both will work for this recipe.

A misconception I used to have about fresh figs was that I thought they needed to be cooked, and skinned, to eat them. This is not the case. You can eat the whole thing- skin and all- and should! The skin is no tougher than apple skin and is delicious. And you can certainly pop them in your mouth raw- or put them on an Apple and Prosciutto Sandwich with Goat Cheese (just sub out the apple for fig!).

You may have picked up on my obsession with the combination of figs and goat cheese. Figs + goat cheese is the most perfect pairing in the world. For an easy appetizer for a party (or for a night in with a glass or wine), serve goat cheese, fig jam, and crackers. Layer a cracker with the cheese and the jam and you will be in heaven.

One other important thing to note: not only are figs DELICIOUS, but they are extremely healthy for you. They&rsquore an excellent source of dietary fiber, potassium, and vitamins B and A. And while I&rsquove never tried them, apparently fig leaves are edible and healthy as well! Who knew they had another purpose other than covering up depictions of Adam and Eve?

Also, I think I probably need to plant a fig tree or two in my yard.

Whether you need an appetizer for your next party or a fancy option for wine and cheese night, you HAVE to try this recipe. Here are the printable instructions!

Think fig! 17 heavenly recipes for the soft fruit, from pizza toppings to poached puddings

O bviously, the best way to eat a fig is straight from the tree, in the shade, while the fruit is still warm from the sun. This isn’t always possible, though, in which case allow me to make the case for the fig as a canape. A fresh fig, sliced open enough to admit a dollop of dolcelatte or another blue cheese as this recipe suggests, is simplicity itself. If you prefer something warmer, switch the dolcelatte for goat’s cheese and roast the fruit.

Pizza with figs and parma ham. Photograph: Максим Крысанов/Getty Images/iStockphoto

Stuffing a fig will introduce you to its two best friends: salty cheese and fancy ham. If you want to experience this taste sensation, but don’t often get the opportunity to neatly pick such canapes off a silver tray at a snooty event, you can always just bung them on a pizza instead. Food and Wine has a recipe for gorgonzola, fig and pancetta pizza, but any combination of blue cheese and cured pig will get the job done

Don’t like pizza? Figs also lend themselves well to salads, but guess what? The vast majority of these also require cheese and ham. Fear not: Yotam Ottolenghi has achieved the impossible with his fig salad the fruits are accompanied by roast onion and hazelnut.

All about the cheese … fig salad – with feta. Photograph: Yulia Gusterina/Alamy Stock Photo

If you’re looking for something more substantial, figs go incredibly well with a surprisingly large amount of meat dishes. Throwing some figs – dried or fresh – into a beef or lamb stew, for example, will add fibre and sweetness. But they work just as well with roast chicken, and you can make an excellent gravy with them. Alternatively, Daniel Clifford has a recipe for roasted pigeon that requires the use of figs. A word of warning, though: the recipe calls for more than 40 ingredients and takes eight days to make. Good luck!

A tart with figs, goat’s cheese and thyme. Photograph: peppi18/Getty Images/iStockphoto

Perhaps a better start for a fig novice would be a savoury tart. Here I have good and bad news. The good news is that the invention of ready-rolled pastry means that it has never been easier to make a tart at home. The bad news is – you guessed it – you’re going to have to go back to the cheese mines. Donna Hay’s tart is fairly typical, calling for gorgonzola, but you will also find plenty of recipes that require goat’s cheese and stilton. I once manned the vegetarian table at the British Pie Awards and all this talk of cheese pies is giving me flashbacks. Perhaps we should move on.

Let’s return to the relative safety of the roast dinner. If you don’t want to roast the figs directly, or make a sauce with them, you can always enter the glittering world of fig stuffing. The use of figs lifts a stuffing beyond its usual dense clag. Nigel Slater’s recipe also uses pistachios, sausagemeat and two types of oat.

Then again, a fig is a fruit and fruit is for puddings. Hugh Fearnley-Whittingstall’s recipe for roasted figs with honey and ricotta is handy if you need a dessert in a hurry. Alternatively, they’re great poached. Fearnley-Whittingstall also suggests stabbing the fruit with a cocktail stick and then cooking in red wine and orange juice for 20 minutes.

Look no cheese … a cake made with fresh figs and topped with roasted almond slices. Photograph: sbossert/Getty Images/iStockphoto

But if you have the inclination to go a bit more technical, you’re spoilt for choice. Tom Kine has a honey-roasted fig and almond tart that is not only delicious, but might be enough to convince you that fig tarts don’t always have to be cheesy.

If you can wait for autumn, Good Food’s recipe for toffee fig pies – made with melted-down Werther’s Originals, no less – is beautifully comforting. And Ottolenghi, reliable as ever, makes a fig and thyme clafoutis that is giant and light and served with ice-cream.

Figs also lend themselves to the sort of paleo “energy bites” that supermarkets put near the tills to try to kid you that you aren’t two aisles away from a massive pile of Rolo multipacks. The Lemon Bowl has a no-cook recipe, where you put dried figs in a processor with walnuts and flax seeds and roll the ensuing mush into balls. I am certain your gut will thank you. Or, you know, you could just dip them in melted chocolate like Regina Yunghans from The Kitchn does. I’m sure it’s the same thing, really.

Figs covered in chocolate. Photograph: Elena Veselova/Alamy Stock Photo

Now you’re loaded up with every type of fig-based foodstuff you can possibly think of, you might as well go the whole hog and get drunk on the leftovers. There are any number of fig cocktails on the internet. By far the most appetising is the fig, honey and thyme prosecco smash from Half Baked Harvest, which is both pleasantly summery and happily low-effort. Or you could just put a load of figs into a jar, drown them in vodka and leave them for a fortnight, if you want your vodka to taste slightly of figs.

The classic biscuit … the fig roll. Photograph: Alamy

Clearly, no round-up of fig recipes would be complete without a mention of fig rolls. Paul Hollywood has a very good recipe for these although, as with most Bake Off recipes, you can walk to the shop and buy a whole packet for about 60p. You are welcome.

What wine pairs well with figs?

When it comes to pairing wine with fresh or roasted figs, the good thing is that there is a wide choice. You can go with red wine, white wine, ros é or even Prosecco .

If you like white wine, the most universal choice to pair roasted figs with would be light-bodied Pinot Grigio or dry Riesling. Refreshing fruity citrus aroma will highlight the delicate flavors of baked figs with goat cheese.

As for red wines, I recommend Chianti, Shiraz or Pinot Noir. Their light and crisp flavors compliment the roasted figs without overpowering them.

Figs in a Blanket: Better Than the Original

Figs are one of my favorite late Summer/early Fall fruits. Thus, after making bacon-wrapped dates, I looked for a similar recipe that used fresh figs. To my delight, I came across this recipe that combines figs, goat cheese, and prosciutto.

Inspired by the recipe but wanting to keep it simple, I came up with my take on the appetizer. Rather than heat up the house, I decided to throw these tasty little bites on the barbecue.

Although any variety of fig will work, I used Calimyrna and found that the easiest way to remove the flesh is with a melon baller. This delicious appetizer is perfect for a party because it can be prepped ahead of time and only requires a few minutes on the grill, so you won't miss any of the fun. With the salty prosciutto, sweet fig, and tangy goat cheese center, these nibbles are full of flavor and texture, and are sure to impress your guests.

Recipe Summary

  • 8 fresh figs
  • ½ cup goat cheese, softened
  • 8 grape leaves, drained and rinsed
  • ½ cup honey
  • skewers

Preheat grill for medium heat.

Make a small incision in the bottom of each fig (large enough to hold pastry bag tip). Place goat cheese in pastry bag with plain tip. Fill figs with goat cheese by squeezing a small amount of cheese into the bottom of each fig. The figs will plump up when filled. Wrap each fig with a grape leaf, and skewer 2 to 3 figs on each skewer.

Lightly oil the grill grate. Place fig skewers on hot grill. Cook for 2 to 3 minutes, turning once. Drizzle with honey, and serve.

Bacon Wrapped Stuffed Figs

  • Author: Krista
  • Prep Time: 25 min
  • Cook Time: 20 min
  • Total Time: 45 min
  • Yield: 25 bacon wrapped figs 1 x
  • Category: Appetizer
  • Method: Oven
  • Cuisine: American


These Bacon Wrapped Figs with Herb Goat Cheese are such an easy appetizer idea &ndash but they look super fancy! It&rsquos the perfect Thanksgiving or Christmas appetizer idea. Sweet & salty deliciousness that will be gone in seconds!


  • 25 dried figs
  • 8 &ndash 9 strips of bacon, cut into thirds
  • 3 oz . goat cheese
  • 1 teaspoon fresh rosemary, chopped
  • 1 teaspoon fresh thyme, chopped
  • 1 teaspoon fresh sage, chopped
  • 1/2 teaspoon garlic powder


  1. Preheat oven to 375 degrees F.
  2. Fill a medium sauce pan with water. Bring to a boil.
  3. Add dry figs to saucepan. Remove from heat and let figs sit for 5-10 minutes. Until they are plump.
  4. Remove figs from water and place on a paper towel lined plate. Pat dry.
  5. In a small bowl, add goat cheese, rosemary, thyme, sage and garlic powder. Using a fork mix everything together.
  6. Snip the stems of the figs and cut a slit in the figs (enough to stuff it with cheese) about a 1/2&Prime.
  7. Stuff each fig with the goat cheese mixture then wrap with pre-sliced bacon and secure with a toothpick in them. Place wrapped figs on parchment paper lined baking sheet seam side down.
  8. Repeat process until on figs are stuffed and wrapped.
  9. Bake for 15-20 minutes or until bacon is crispy.


  • Serving Size: 2 figs
  • Calories: 86
  • Sugar: 8 g
  • Sodium: 115 mg
  • Fat: 4 g
  • Saturated Fat: 2 g
  • Carbohydrates: 11 g
  • Fiber: 2 g
  • Protein: 4 g
  • Cholesterol: 9 mg

Keywords: bacon wrapped figs, stuffed figs, easy holiday appetizers, christmas appetizer, thanksgiving appetizer, holiday party recipes, party food ideas

Watch the video: Recipe Vine Wrapped Figs with Goats Cheese (May 2022).