TC Recipe: Goat Cheese Stuffed Figs

May 19 2008

By Jaime Farrens
Suggested Pairing: 2006 Signature Pinot Noir
Serves 4

Goat Cheese Stuffed Figs


  • 1.5 ounces fresh goat cheese
  • 8 slices black pepper bacon
  • 8 fresh Black Mission figs
  • ½ teaspoon salt
  • ½ teaspoon black pepper
  • 3 tablespoons real Maple syrup
  • 2 tablespoons fresh parsley finely chopped
  • 1 French baguette
  • Special equipment: Pastry bag with fine tip and Bamboo toothpicks


  • Remove goat cheese from refrigerator and bring to room temperature.
  • Preheat oven to 300 degrees.
  • On a parchment lined baking sheet, place slices of bacon in an even layer.
  • Bake for approximately 20 minutes until the bacon is browning yet still flexible.
  • Set aside to cool slightly.
  • In a small bowl, add softened goat cheese, salt and pepper.
  • Mix well and spoon into pastry bag.
  • Cut stem off of the figs.
  • Using the small end of a spoon or your pinky finger, gently make a small pocket in the fig, being careful not to tear the fig.
  • Place the tip of the pastry bag into the pocket and squeeze a small amount of goat cheese into the fig.
  • Wrap a slice of bacon around the fig, starting at the stem end and also finishing there.
  • Take a bamboo toothpick and pierce all the way through the fig securing the bacon.
  • Repeat this process with each fig and place on a parchment lined baking sheet.
  • Bake at 300 degrees for approximately 20 minutes until the fig has softened slightly and the goat cheese is warm.
  • Drizzle with maple syrup and sprinkle with fresh parsley.
  • Serve with sliced baguette.