Blue Cheese-Stuffed Figs

Blue Cheese-Stuffed Figs

The Spruce / Diana Chistruga

Prep: 5 mins
Cook: 5 mins
Total: 10 mins
Servings: 3 to 4 servings
Nutrition Facts (per serving)
242 Calories
9g Fat
38g Carbs
8g Protein
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Nutrition Facts
Servings: 3 to 4
Amount per serving
Calories 242
% Daily Value*
Total Fat 9g 11%
Saturated Fat 5g 27%
Cholesterol 21mg 7%
Sodium 401mg 17%
Total Carbohydrate 38g 14%
Dietary Fiber 6g 20%
Protein 8g
Calcium 217mg 17%
*The % Daily Value (DV) tells you how much a nutrient in a food serving contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
(Nutrition information is calculated using an ingredient database and should be considered an estimate.)

The flavor combination of deeply sweet figs and sharply pungent blue cheese is one of those surprisingly perfect match-ups, where opposites attract like two puzzle pieces. We like to use a softer, creamier blue cheese like gorgonzola dolce for the textural similarity, but any blue cheese works. Stronger, crumbly ones have a fun effect, too. It's a great way to use up any small bits of blue cheese you may have leftover from a party or another recipe.


  • 12 figs
  • 1/4 pound blue cheese (Gorgonzola, Roquefort, Stilton, or any variety)
  • Optional: canola oil
  • Salt (to taste)
  • Black pepper (to taste)

Steps to Make It

  1. Gather the ingredients.

    Blue Cheese-Stuffed Figs ingredients

    The Spruce / Diana Chistruga

  2. Cut a vertical slit into the side of each fig.

    slice the figs

    The Spruce / Diana Chistruga

  3. Stuff in about 1/2 teaspoon of blue cheese. Larger figs, obviously, can take in more cheese; smaller figs will hold less.

    figs stuffed with blue cheese

    The Spruce / Diana Chistruga

  4. Place a toothpick through the lower half of the fig to hold them together while they cook.

    blue cheese stopped figs

    The Spruce / Diana Chistruga

  5. Heat a large frying pan over medium-high heat, spray or brush the figs with a neutral-tasting oil like canola, and cook them in the pan, turning them as needed, until lightly browned on all sides. The cheese gets nice and just a bit melted this way, too.

    Blue Cheese-Stuffed Figs in a pan

    The Spruce / Diana Chistruga


  • The figs are best to use when they are very ripe, a little soft rather than firm. If you have figs that aren't quite ready, use the heating method as that will soften them and add a bit of caramelization.
  • When you are planning for how many figs to stuff, count about four per person. You can quickly stuff figs as a cold appetizer and serve them that way. Or, you can heat them for a warm appetizer.
  • Figs can be stuffed several hours ahead of time if you like and refrigerated.
  • These figs will taste best at room temperature (not chilled), so remove from the refrigerator a half hour before serving if you have prepared them ahead of time.
  • These blue cheese-stuffed figs pair well with Champagne or any crisp, dry white wine.

Recipe Variations

  • As an alternative to pan-frying, you could place them on a broiling pan and broil them briefly to melt the cheese and soften them.
  • You can add a drizzle of honey or balsamic vinegar (or both) as well. That will transform it from finger food to one that needs a fork, and be sure to serve it with napkins as there is bound to be some sticky fingers.
  • While the blue cheese should add lots of flavors, you can add a few flakes of finishing salt and a dash of freshly ground black pepper for even more pop.

Glass Bakeware Warning

Do not use glass bakeware when broiling or when a recipe calls to add liquid to a hot pan, as glass may explode. Even if it states oven-safe or heat resistant, tempered glass products can, and do, break occasionally.

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