Black mission stuffed fig filled with creamy goat cheese, then topped with toasted walnuts and drizzling of honey. Served atop a peppery arugula and caramelized onion salad with a vinaigrette dressing. Smooth and savory with a slight sweetness on the palate. A classic pairing with Chardonnay.
Goat Cheese & Chardonnay
This dish was part of a two-taste offering for the Chardonnay we were serving. As the other dish was sweet and spicy, I wanted this dish to have a cooler palate. Goat cheese is a go-to pairing with Chardonnay, and it offers a that rich, creamy, tangy experience that would contract (but not oppose) it’s neighboring bite. The arugula was added to cut through a bit of that richness.
Wine Pairing
Original Pairing: Raeburn Chardonnay
General Pairing: Chardonnay, Pinot Grigio
Special Ingredients
Figs
Ideally you would do stuffed figs with fresh figs. However, in a pinch dried figs rehydrated in a water bath will do. They weren’t as pretty, so I served over an arugula salad to build up the presentation.
Creamy Goat Cheese
A good goat cheese with a gentle tang. It should blend with the flavors and not overwhelm.
Equipment
Sheet pan lined with Parchment
I use parchment paper a lot to ensure my stuffed figs don’t stick. I find aluminum foil doesn’t create a truly non-stick surface, especially with sticky sauces that might burn. Parchment works well every time.
Planning the Dish
Seasonality plays a role with this recipe, as in many areas fresh figs are not readily available all year round. I learned this the hard way and learned how to rehydrate dried figs for the cause. If that ends up being your circumstance, you need to give yourself some time for this process. Otherwise, it’s a pretty quick dish to make.
Timing
Early Day of: clean fresh figs or rehydrate if dried (water poaching bath).
1 hour prior: take out goat cheese to warm to room tempurature.
45 min prior: Prepare pan and start cutting figs
30 min prior: set up filling and begin piping
20 min prior: bake figs, warm up honey
Serve: plate figs and garnish with honey and walnuts
Plating Tips
With fresh figs, this can be a beautiful stand alone bite or set up on a tray. Let the honey drizzle flow onto the plate. you can sprinkle bits of walnuts around as well.
As I was stuck with rehydrating figs, it didn’t stand up as well. So I created a nest for with a small arugula salad and caramelized onions. Tasted lovely. You could also do a pickled shallot to bring in some better contrast.
see plating supply ideas in Resources area
Pairing Alterations
Cheese
Goat cheese was specific for the wine pairing, though may other soft (or meltable) cheese can work with a stuffed fig. Cream cheese or brie. Of course, always check the flavors to make sure it pairs well with your choice of wine.
Nuts
Toasted nuts are a lovely flavor layer to this dish. Also provides a nice crunch. Walnuts were a great pairing for this wine, but also consider slivered almonds or even pecans.
Recipe
Stuffed Fig with Goat Cheese
Ingredients
- 30 each figs Fresh or dried. Black or green.
- 12 oz goat cheese room temp
- 1 pinch sea salt to taste
- 1 pinch ground black pepper fresh ground, to taste
- 3/4 cup honey
- 1/2 cup toasted walnut bits
Instructions
- Preheat oven to 350 and prepare a lined baking sheet (lined with parchment paper or silicon mat).As figs are out of oven and cooling a bit, warm up the honey.Plate figs as desired. Then drizzle honey and sprinkle walnuts over top.
Prep Fresh Figs
- For fresh figs, Clean and dry. Trim off any stems at the top.
- Cut an “X” from the top of the fig going down about 3/4 to bottom.
- Gently open up the fig a bit and place it standing up on baking sheet
Prep Dried Figs
- Trim off any stems at the top.
- Place in a pan standing up in one layer (do not overlap)
- In a seperate pot or kettle, heat up water to a boil.
- Carefully pour boiling water over figs to cover them up 1 inch over the top.
- Cover pan and let them rest for2-4 hours.
- Scoop out figs and pat them dry. (you can save the water as it is now fig flavored!)
- Cut an “X” from the top of the fig going down about 3/4 to bottom.
- Gently open up the fig a bit and place it standing up on baking sheet
Filling & Baking
- Stir the room temperature goat cheese to loosen it up. and add salt and pepper to taste. Then place in piping bag.
- Add salt and pepper to taste
- Place in a piping bag or plastic food storage bag. Push the cheese down to the tip and twist up the back end to seal.
- When you are ready to fill, snip off tip (or corner) of bag to allow an opening about 1/2 inch wide.
- Pipe a bit of cheese filling into fig, starting at the bottom and gentle lifting up as you squeeze the bag. Go just to the top so you don't overview.
- Bake figs in oven at 350 degree for 8 – 10 minutes.
Finish with Drizzle & Walnuts
- Once figs are out of the oven and cooling a bit, warm up the honey. You can do it in a small sauce pan over medium heat, or in a microwave safe bowl for 30 seconds. Heat just to the point of easily pouring consistency.
- First plate figs as desired, either individually or on the serving tray. It will be difficult to move them once they are drizzled.
- Drizzle honey over figs, allowing to drip down sides of fig.
- Next sprinkle a bit of toasted walnuts on the top, pushing slightly into the cheese if not sticking on own.