Fig lovers are well-versed in the art of patience. These dainty little fruits – which are actually inverted flowers – are available only from June through July and again from August to October. This relatively limited season makes these treats especially coveted.
In this dish, goat cheese and Savannah Bee Company’s Tupelo honey come together to complement the figs’ natural beauty and sweetness, creating a dish that highlights the transition from summer to fall.
Tupelo honey is akin to figs in its exclusive availability. Though Tupelo honey is much rarer than figs, they are both sought after when not available. Tupelo is a particularly seasonal varietal of honey. This alone makes now the perfect time to pick up both ingredients so you can wow friends and family at your next gathering!
Figs Stuffed with Goat Cheese and Tupelo Honey
Servings
Ingredients
- 1 carton of figs
- 4 oz. goat cheese softened to about room temperature
- Savannah Bee Company’s Tupelo honey
- Olive oil
- Sea salt to taste
- Freshly ground black pepper to taste
Instructions
- Cut stems from figs, then slice a tiny “X” into the tops of each one.
- Fill a Ziploc baggie with goat cheese and cut a small hole in the corner of the bag. Pipe goat cheese into figs.
- Brush tops of figs with olive oil and sprinkle with sea salt and black pepper.
- Place figs onto parchment papered baking sheet and broil in oven until tops of figs are turning a golden color.
- Remove and serve!
- Tips:
- I used Black Mission figs, but Marseilles, Celestes, or Brown Turkey figs will also work well.
- Sea salt and black pepper are a no-brainer. Try topping the figs with freshly chopped herbs, too!
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