Figs with goat cheese and Spanish jamon are easy appetizers with a wow factor. No-bake, these stuffed figs are ready in no time and taste amazing!
Topped with crushed nuts and a drizzle of honey, these figs with goat cheese are the perfect appetizer for your next party. Why not pairing them with Garlic Stuffed Mushrooms or Smoked Salmon Deviled Eggs?
How to make figs with goat cheese and Spanish jamon?
This must be one of the quickest and easiest fig appetizers out there.
Cutting and stuffing is all it takes to make these stuffed figs.
Start with prepping the figs. Wash them thoroughly under running water. Cut off the stems. Now pat them dry with a paper kitchen towel. Take one and place it the stem side up.
Take a knife and make an X cut starting at the top of the fig (a.k.a. the stem part). Make sure not to cut through completely.
Then cut the goat cheese into thin slices. I used President goat cheese. Tear the Spanish jamon into smaller pieces.
Now take the fig and stuff it with a slice of cheese and jamon. For easier assembling, you can cut the cheese in half. Then top with fresh parsley, drizzle with honey and sprinkle with roughly chopped nuts.
Figs with goat cheese – appetizer variations
- Instead of filling the figs, you can also cut each one in half and top them with the rest of the ingredients. Just note that you are probably going to need more cheese, jamon and parsley.
- Figs can be cut into slices and turned into canapes or placed on slices of bruschetta.
If you love figs but you find them expensive, then cutting/slicing them and using only a piece or two will save you money. Just use a toasted bread – crostini as a base (or not) and you can create a delicious fig appetizer while staying on budget.
Ingredient substitutions and useful tips
- Spanish jamon is very similar to Italian Prosciutto/Parma ham so feel free to use what you have available in your local store. I like tearing it into pretty small pieces. I find it easier to eat.
- Figs – it does not matter what type of fig you use. Just make sure the figs are ripe but not gone off.
- President goat cheese – the one I used is creamy on the inside with a harder “crust” on the outside but you can use any goat cheese you like.
- Fresh flat-leaf parsley gives these figs with goat cheese nice color. If you don’t like it, use fresh chives instead.
- Chopped walnuts and honey are completely optional but I highly recommend using them. You can also try using almonds or hazelnuts.
- I recommend buying smaller figs rather than large ones as they are easier to eat (in 1 or 2 bites).
There are more party food ideas on my blog from dips, crackers, wings to bite size canapes and breadsticks (Cranberry Bacon Cheese Ball would be perfect for the coming Holidays).
I also love Parmesan Asparagus Pastry Twists. They are so tasty and easy to make!
- 12 Fresh Figs (see note 1)
- 6 ounces Goat Cheese log , 180g (see note 2)
- 4-6 thin Slices of Jamon (see note 3)
- Fresh Parsley
Rinse the figs under running water and pat them dry with paper kitchen towels. Trim off the stems. Make an “X” cut into each fig starting at the stem area and continuing down about ⅔ into the fig.
- Cut the goat cheese into slices, then each slice in half and tear the jamon into smaller pieces.
- Fill each fig with a slice of the cheese and a few pieces of jamon. Top them with a leaf of fresh parsley.
- Optional but recommended: Drizzle each fig with honey and sprinkle with coarsely chopped walnuts.
- Avoid buying large figs. They will be difficult to eat in one (or two) bites.
- I used President goat cheese. If you can’t find this one in your local store, choose the one you prefer.
- Spanish Jamon can be substituted with Prosciutto/Parma Ham. You might need less jamon/parma ham. This will depend on the amount you use.
- Fresh parsley can be substituted with fresh chives.
- This recipe yields 12 pieces. This should be enough for 4 people when counting with 3 pieces per person. However, it may vary. Count into consideration the length of your party and the amount of other foods served along these appetizers.