Sweet, jammy fresh figs meet creamy Cambozola cheese, toasted walnuts, and a touch of honey. These Stuffed Figs are an irresistible early-fall nosh that’s perfect for entertaining.
I have a problem. A fig problem. I cannot walk past a display of fresh figs at the market and not buy them. It’s impossible!
Maybe it’s because the season is so short. I mean, when you first see fresh figs pop up after months without them, you just need to have them immediately, right?
Then, as you find yourself heading toward the end of September, you realize that the fig display you’re looking at might be the last one you see for a while. And then, you just want to have all the fresh figgy things while you still can.
I thought I might be the only one with a fig problem, but I’ve been delighted to see in the comments on my Instagram posts that I’m not alone! “Figs are fabulous,” one commenter wrote, and “I could die in a pool of figs!” said another.
One of my Insta followers even messaged me to proclaim me the Fig Queen. Frankly, that’s a title I’d wear proudly.
Cambozola Stuffed Figs
A lot of the time, I’ll eat a beautiful ripe fig on its own. Even more often, with my favorite cheeses. They’re a staple on my late summer and early-fall cheese boards. Honestly, I’ll make a lunch out of a fig or two with some cheese-du-jour and crusty bread.
Stuffed Figs are the best of all the worlds. Think about it: juicy figs, just slightly warmed in the oven, stuffed with rich, melty cheese, a few crunchy chopped nuts, and a drizzle of floral honey. Does it get any better?
What Kind of Fresh Figs Should I Use?
In short: whatever’s available to you. The figs photographed in this post are Brown Turkey, which were irresistible at my market that day.
I like that Brown Turkey figs tend to be a little bit bigger than Black Mission, so you can stuff them with a nice-sized cube of cheese. The yellow-green skinned Sierra figs are also good for stuffing.
To be perfectly frank, I’ve never met a fresh fig that I didn’t like stuffed, so go with whatever you have!
Just be sure to use them within a day or maybe two of buying. Fresh, ripe figs spoil easily so you’ll want to pick them up right around when you’re ready to enjoy them.
What is Cambozola?
Friends, let me tell you, if you love triple creme cheeses, and you love blue cheese, you’ll be in heaven with Cambozola. I first tasted it a couple of years ago at a local cheese counter and we became fast friends.
Cambozola is a German cow’s milk cheese with a bloomy rind. It looks like a wheel or wedge of Brie but with blue cheese veining. Its name is a portmanteau of the two cheese styles it represents; Camembert and Gorgonzola.
When you eat Cambozola, you get a great contrast between the creamy, mushroomy triple creme, and the sharper bites of blue.
I find that it’s a nice cheese for serving guests, especially for those who want to enjoy the flavor of blue, but aren’t head over heels for “stinky” or pungent varieties. Cambozola is milder in comparison to other blue cheeses.
Read: Turned Off to Blue Cheese? Cambozola’s Your Ticket from The Kitchn.
Making and Serving Stuffed Figs
These stuffed figs couldn’t be easier to make, and they’re perfect for entertaining. Just cut a cross shape, starting at the top of the fig to open it up, being careful not to cut all the way through.
Add a cube of Cambozola, pop the figs in the oven, and bake just until the cheese is starting to soften, but is not completely melting out. We’re talking less than 10 minutes here to warm them up.
Serve the stuffed figs immediately after warming. You can either enjoy them with no other intermediary than a fork, or use slices of crusty bread as your vehicle to cheesy, jammy, fig deliciousness.
I like these Cambozola Stuffed Figs paired with a glass of Pinot Noir as an appetizer, but these would be lovely served after dinner with Port as well. I also wouldn’t say no to a little Prosecco or Champagne for a festive flair. (Just don’t forget my invite!)
More Fig Appetizers:
- Baked Brie Bites with Figs and Prosciutto (Striped Spatula)
- Fig Salad with Goat Cheese and Baby Arugula (Striped Spatula)
- Fig and Goat Cheese Crostini with Honey (Fox and Briar)
- Gorgonzola Pizza with Fig Jam Drizzle (Champagne Tastes)
- Brown Sugar Fig Bubbly Cocktail (How Sweet Eats)
Stuffed Figs with Cambozola, Walnuts, and Honey
Ingredients
- 12 large figs (I used Brown Turkey)
- 3-1/2 ounces Cambozola cheese , cut into cubes*
- 1/4 cup toasted walnuts , chopped
- honey , for drizzling the stuffed figs
Instructions
- Preheat oven to 350 degrees F with the rack in the middle position. Cut the stems off of the figs. Use a paring knife to cut an "X" in the top of each fig, stopping about 2/3 of the way down.
- Gently open the fig and stuff with a cube of Cambozola. Place stuffed figs in an ungreased baking pan or a rimmed baking sheet. Bake for 5-8 minutes, until cheese is just beginning to soften.
- Remove figs from the oven, sprinkle with chopped toasted walnuts, and lightly drizzle with honey. Serve immediately, either on their own or with slices of crusty bread.
Video
Notes
To Toast Walnuts:
Heat a skillet on the stove over medium high heat. Add walnuts to the pan in a single layer. Cook, stirring often, until the walnuts begin to lightly brown and are aromatic. This should take about 5 minutes. Remove from pan and cool.Variations:
You can stuff these figs with other cheese styles of your choosing; try cubes of Brie, goat cheese, or your favorite crumbled blue cheese.Nutrition Estimate
Nutrition information is automatically calculated, so should only be used as an approximation.
About our recipes
Please note that our recipes have been developed using the US Customary measurement system and have not been tested for high altitude/elevation cooking and baking.
Figs are delightful, and I’ve never thought about stuffing them before. What a wonderful idea! After reading this post I’m definitely ready to, “Figgy with it!”, and try these out. I love how simple they seem to be to prepare, and so elegant! Definitely trying these out!
I am with you on the figs, I cannot walk past a market stall with figs without picking up a punnet or two, so good! Cambazola is also one of my great loves, so this pairing is just made for me!!
Such gorgeous photos, Amanda! Every time I visit one of your food posts, I wish we could just have a food party. You use so many ingredients that I love, and you use them in ways I love to use them. This bougie appetizer is a must!
Oh…My…..Heavens!! That looks so delicious! We love figs and melty cheese and toasted nuts. Oh I could eat all of them. I was waiting anxiously for our store to carry them and I missed have missed the grand entrance. Your description of the appetizer had me drooling all over my keyboard. What a great appetizer! This would be the highlight of the event.
Girl, that is a good problem to have! I mean how could you resist figs that look that gorgeous? But you’re right, I do the same thing in September – you’ve gotta get them while they’re still around! This is such a beautiful appetizer!
I ate some cambozola today!! It’s delicious and I need it in my life. And this just looks incredible- The second I find figs- I’ll grab them, stuff them with cambozola, and pop them all into my mouth! (I might not even share. Lol)
You are not the only one with a fig problem, I can assure you. I have never made or eaten stuffed figs. This sounds amazing and I am super excited about the Cambozola. I love triple-crack, I mean cream and bleu is in a World of it’s own. I will definitely keep my eyes peeled for this. I found your video very interesting, I like it!
I have a fig problem too!! I usually get the dried ones though. But, this is such a good way to use the fresh ones. I have to try it!
I can eat my weight in figs and cheese so combining the two is like heaven! This looks so good and your description of cambozola has me drooling! I cannot wait to try this – it sounds like the perfect party appetizer as well.
Uh-Oh! Based on your description, I’m with you there with the fig problem. Can’t pass them up either. Ever. I mostly just eat them as is (often on the way home from the grocery). I have never tried stuffing and cooking. This could be dangerous.
I LOVE figs! i am kind of mad at myself because I thought my grocery store just wasn’t stocking them this year. As it turns out, they had this hidden away in a different section than normal. All the figs I just missed out on!! I went and bought a few packs of the brown turkey and mission figs as they had both. I can definitely see why you are the fig queen, and don’t blame you at all! They are so beautiful to shoot, and so delicious to eat!
OMG…this sounds so delicious. I love fresh figs, and I wish we could get them all year long. I always pick them up when I see them, and then wonder what I am going to make with them. I am printing this off for my next “fig round”. What a great dish for entertaining…and this would be amazing on the brunch menu. Can’t wait to give this a try.