|Nutritional Guidelines (per serving)|
|Servings: 12 figs (3 to 4 Servings)|
|Amount per serving|
|% Daily Value*|
|Total Fat 9g||11%|
|Saturated Fat 5g||27%|
|Total Carbohydrate 38g||14%|
|Dietary Fiber 6g||20%|
|*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.|
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.
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.
- 12 figs
- 1/4 pound blue cheese (Gorgonzola, Roquefort, Stilton, or any variety)
- Optional: canola oil
- salt to taste
- black pepper to taste
Cut a vertical slit into the side of each fig.
Stuff in about 1/2 teaspoon of blue cheese. Larger figs, obviously, can take in more cheese; smaller figs will hold less.
If you feel like making a little bit of extra effort, 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. As an alternative, you could place them on a broiling pan and broil them briefly to melt the cheese and soften them.
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.
For variations, 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.
These blue cheese-stuffed figs pair well with Champagne or any crisp, dry white wine.