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I always see recipes for Stuffed figs that involve cooking the heck out of them. I find there is a simple elegance to leaving them raw. And lets face it, it cuts down on prep time and fast appetizers are always a must.


  • 6 Mission Figs; Halved
  • 6 oz Chevre; Room Temp
  • 2 oz Mascarpone; Room temp
  • 1 TB Orange blossom honey
  • Some interesting salt.. be it Pink, Black, Grey or Plaid
  • White Truffle oil
  • Balsamic Vinegar (2 leaf )
  • 1/4 tsp Mace
  • Couple pinches of Cinnamon
  • Lemon leaves or other large leaf; washed and dried


  • Scoop a small amount of the flesh from the fig halves, creating just a slight indent.
  • Sprinkle a few granules of salt into the indent.
  • Place a drop or two of each - Truffle oil and balsamic into the indent. (Seriously, it only takes a drop or two)
  • In a small bowl, mix Chevre, mascarpone, honey, and spices until well combined.
  • Place mixture into a pastry bag with a star tip and pipe mixture into the indent of each fig.
  • Line a plate with lemon leaves and arrange fig halves on plate.
  • Chill until ready to serve.

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