Goat-Cheese Stuffed Figs with Pistachios (Home)

A twist on the classic and yummy goat-cheese stuffed dates, I used figs instead of dates to make this popular middle-eastern dish. The creaminess and tartness of the goat cheese contrasts the sweetness of the figs, and the herbs add an accent of color to the plate. I would recommend trying out different varieties of goat cheese with this recipe to see which one suits your taste since there are so many different types out there…but of course I used Trader Joe’s Herbed Chèvre! If you warm these up in the oven or on the stove top they taste even better 🙂

Ingredients:

6 dried dates

About 6 teaspoons herbed goat cheese

1 sprig rosemary

1 sprig thyme

2 tsp chopped pistachios

olive oil (optional)

1. Cut the tip off each fig. Using your thumb and forefinger, pinch the edges of the fig all around in order to make room for the goat cheese filling.
2. Place about a teaspoon of the herbed goat cheese in each fig. Wash and dry the rosemary and thyme and place a few pieces in each fig. Warm the stuffed figs in a skillet with a lid on low heat (or warm in the oven on a low heat setting.) After 3-5 minutes, remove the figs from the pan (the goat cheese should be warm and look melt-y.)
3. Place figs on a plate and top with the chopped pistachios. Place a few drops of good quality EVOO and a bit of black pepper on top (optional). Enjoy!