Stuffed Figs

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Recipe by Naomi Sherman


Net Carbs







While I love my home state of Tasmania, it can be frustrating when it comes to some seasonal produce
I watch those of you who live in warmer parts of the country with your fresh basil gardens and lush, purple, glistening figs and I’m so jealous
I’ve made peace with the fact that I will never feature basil in my herb gardens and I’ve yet to find a source of figgy goodness nearby
In fact, my husband was working on a house flip once and there was a fig tree in the back yard that I was watching ripen with giddy joy
Imagine my horror when the property sold before the figs were ripe!
So, finding a lovely box of figs at my local grocer was cause for much celebration
I don’t think you can go past the combination of figs and goat’s cheese and I’ve simply roasted them and then finished them off with a lush drizzle of either honey or balsamic, depending on your preference


  • 10 fresh figs

  • 100 grams of goat’s cheese chevre

  • 1 tablespoon of honey or balsamic glaze

  • 1 teaspoon of fresh thyme leaves


  • Pre-heat your oven to 200° C
  • Line a baking tray with silicone paper and sit the figs on it.
  • Make a cross cut approx halfway down through the figs (I went too far and didn’t account for the opening of the fig as it cooked)
  • Place a teaspoon of the goat’s cheese in the centre of each fig.
  • Roast for 5-10 minutes until softened and gooey.
  • Drizzle with your choice of sweet goodness and finish off with a scatter of thyme leaves.
  • Perfect as a fancy appetiser…or to eat in front of Netflix, I won’t judge you.

Nutrition Facts

10 servings per container

  • Amount Per ServingCalories87
  • % Daily Value *
  • Total Fat 3.7g 6%
    • Total Carbohydrate 11.5g 4%
      • Protein 2.7g 6%

        * The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.