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 South Jersey, 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.
One of the things they had on the menu were these Goat Cheese Stuffed Figs. They tasted amazing and I knew I wanted to try to recreate them once I got home.
Ingredients Needed
- dried figs
- crumbled goat cheese
- butter
- chopped fresh basil
- lemon zest
- all purpose flour
- light white wine (I used Pinot Grigio)
- chicken broth
- kosher salt
- black pepper
How do you make Goat Cheese 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!
VISIT THE RECIPE INDEX TO SEARCH FOR MORE RECIPES BY CATEGORY.
More Fig Recipes
- Balsamic Glazed Dried Fig Crostini
- Baked Brie with Fig Jam
- Bacon Wrapped Figs
- Figs Prosciutto
Goat Cheese Stuffed Figs with a Lemon Basil White Wine Sauce
Ingredients
- 14 dried figs
- 1/2 cup crumbled goat cheese
- Prepared Lemon Basil White Wine Sauce
Lemon Basil Butter Sauce
- 2 tablespoons butter
- 1 tablespoon chopped fresh basil
- 1 teaspoon lemon zest
- 1 tablespoon all purpose flour
- 1/4 cup light white wine (I used Pinot Grigio)
- 1/4 cup chicken broth
- 1/2 teaspoon kosher salt
- 1/4 teaspoon 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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*Originally shared March 2012/Updated February 2022
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