Warm Figs With Blue Cheese and Lucero Balsamic Vinegar Glaze

October 3, 2017


Stuffed figs are equally delicious with blue or goat cheese. Try  using
both at your next party.



Makes 16 appetizers


16   fresh black mission figs (about 1 pint)

3     oz. blue cheese or chèvre goat cheese

1     tsp. fresh thyme, chopped

¼    cup pistachios, toasted and roughly chopped

Lucero Balsamic Vinegar Glaze, for drizzling*

Thyme sprigs for garnish


Put the balsamic vinegar into a small saucepan and

heat on  med heat until it bubbles. Reduce heat to low.

Simmer and stir often until it thickens.


Adjust oven rack  6 or 7 inches below the broiler.


1-  Trim stems off figs.  Using a small knife, cut an X into the

top of each fig stopping halfway down.


2-  Crumble or cut the cheese into small pieces. Gently stuff

each fig, slightly mounding the cheese.


3-  Sprinkle with chopped thyme.  Place stuffed figs on a

foil-lined sheet pan.


4-  Turn broiler on and place figs in oven. Broil 4-5 minutes or

until figs are warm and the cheese begins to melt. Transfer

warm figs to a serving platter.  Sprinkle with the pistachios

and a liberal drizzle of balsamic glaze.


Garnish with thyme sprigs and serve immediately.


For Lucero by P. Wittmann




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