Baked figs with goat’s cheese and honey

Name: Baked figs with goat’s cheese and honey
Total time: 25 min
Yield: serves 4 as a starter
Ingredients: 8 ripe figs; 150 g fresh goat’s cheese; 30 g walnuts, roughly chopped; 2 tbsp honey; 1 tbsp olive oil; a few sprigs of fresh thyme; freshly ground black pepper; 50 g rocket

Updated on 9 October 2026

Makes: serves 4 as a starter
Time: 25 min
From: Fig

Ingredients

8 ripe figs
150 g fresh goat’s cheese
30 g walnuts, roughly chopped
2 tbsp honey
1 tbsp olive oil
a few sprigs of fresh thyme
freshly ground black pepper
50 g rocket

Method

Heat the oven to 200 °C (180 °C fan). Wear gloves if you pick the figs yourself or cut off the stalks, because the milky sap can irritate the skin.
Wipe the figs clean with a damp cloth and cut off the stalks. Cut a cross in each fig down to halfway, without cutting all the way through.
Press them open slightly like a flower and place them side by side in an ovenproof dish.
Fill each fig with a teaspoon of goat’s cheese and some walnut. Drizzle with the olive oil and half of the honey and scatter the thyme leaves over them.
Bake for 8–10 minutes, until the cheese starts to colour and the figs are soft.
Divide the rocket between four plates, put the warm figs on top and finish with the rest of the honey and a little pepper.

Storing: Best straight away, while warm. Leftovers keep for 1 day in the fridge.