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
Make the most of fresh fig season with these warm, cheesy stuffed figs. They're the perfect early-fall appetizer for entertaining.
- 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
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.
*The size of your cheese cube will depend on the size of your fig; I usually cube mine around 1/3 of an ounce, or a little larger.
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.
You can stuff these figs with other cheese styles of your choosing; try cubes of Brie, goat cheese, or your favorite crumbled blue cheese.