Figs stuffed with crumbled Goat cheese; then topped with a lemony basil white wine sauce and baked until tender.
Recently, my husband’s uncle passed away after several years of being ill. All of our immediate family attended the wake, then decided to stay overnight since it was almost a 2 hour drive home.
We looked online and found a restaurant in the area (we were in Forked River, NJ) called Il Giordano Sul Mare and since it wasn’t far from the funeral home, we decided to try out this sit down restaurant. It was impeccable and had wonderful items on the menu. Some, unique and some classic Italian favorites.
How do you make stuffed figs?
Start by cutting the top off of the fig and scoop out the inside seeds/pulp and place on a baking dish, then stuff each fig with the goat cheese. In a small saucepan, melt the butter and add the basil and lemon zest. Stir for about 1 minute, then add the flour to form a roux.
Next, add the wine, chicken broth, salt and pepper. Whisk until the sauce is smooth; then pour over the figs. Bake in a preheated 350 degree oven for 15 minutes or until the cheese has melted. Transfer figs to a serving platter and spoon sauce over the top. ~Enjoy!
Goat Cheese Stuffed Figs with a Lemon Basil White Wine Sauce
Ingredients
- 14 Dried Figs
- 1/2 c . Crumbled Goat Cheese
- Lemon Basil White Wine Sauce
- 2 tbsp . Butter
- 1 tbsp . Fresh Basil chopped
- 1 tsp . Lemon Zest
- 1 tbsp . All-Purpose Flour
- 1/4 c . White Wine, I used Pinot Grigio
- 1/4 c . Low-Sodium Chicken Broth
- 1/2 tsp . Kosher Salt
- 1/4 tsp . Fresh Ground Black Pepper
Instructions
- Cut the top off of the fig and scoop out the inside seeds/pulp and place on a baking dish, then stuff each fig with the goat cheese.
- In a small saucepan, melt the butter and add the basil and lemon zest. Stir for about 1 minute, then add the flour to form a roux.
- Next, add the wine, chicken broth, salt and pepper. Whisk until the sauce is smooth; then pour over the figs.
- Bake in a preheated 350 degree oven for 15 minutes or until the cheese has melted. Transfer figs to a serving platter and spoon sauce over the top.
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I love goat cheese and figs, sounds so delicious!
Thanks Isabelle!
This sounds fantastic with the sharpness of the goat cheese, the sweetness of the figs and the tartness of the lemon sauce! Great combination!
Thanks Lisa, these were very good, but rich!
beautiful! I love figs. There’s a recipe I make for Christmas Eve called “Figgy Piggies” and they’re stuffed with manchego, wrapped with bacon and drizzled with a cab reduction. Can’t wait to try yours too! Maybe this year I’ll make both versions 😉
Thank you Melissa. Mmm…I can’t eat the bacon part but the rest of my family would love those! Is that on your site? If not, I’ll have to look out for it next time you make them. xo