Fresh Figs with Goat Cheese and Marcona Almonds

  • Yield: 6 servings

Figs should be soft to the touch and sweet when ripe. If the ones you buy are hard, place them in a paper bag toripen for a day or two. For a flavor contrast, you can drizzle the figs with oil and vinegar and then broil them 3 minutes before stuffing. Marcona almonds are from the coast of Northern Spain. Available in gourmet markets and natural food stores, they are small and heart shaped with a sweet roasted nut flavor. You can substitute regular whole almonds if you can't find them.


12 fresh ripe figs, cut into halves lenghthwise
2teaspoons balsamic vinegar, either white or dark
2teaspoons extra-virgin olive oil
3tablespoons mild goat cheese
24whole almonds (marcona preferred)
Freshly ground black pepper


  1. Place the fig halves on a plate and drizzle with balsamic vinegar and olive oil. Place a small piece of goat cheese on top of each. Top with an almond and sprinkle with ground pepper. Serve chilled or at room temperature. 

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