Although Figs usually come into season in late June, they are already available in grocery stores by early June in Texas. I love fresh figs because they are so versatile and can go into sweet or savory dishes. I found some last weekend at Central Market and, on a whim, decided to make goat cheese stuffed figs.

Goat cheese and figs is a very popular combination. The sweetness of the figs cuts, what some may refer to as the pungentness of goat cheese, and brings out the creamy sweeter flavor more. The recipe is really easy and quick to make.

Fresh Figs are quartered, without cutting all the way through, to about 3/4 way down it’s body.

Goat cheese pieces are stuffed down the middle of the figs, and I gave the four quarters a little squeeze to hold it together more.

At this point, the figs can be prepared and kept in the fridge a few hours in advance.

The figs are roasted in a toaster or oven at 425 degrees until tender, about 10 to 12 minutes. They are drizzled with honey and can be served at room temperature.

These little figs are even better with bacon or thin slices of proscuitto wrapped on the out side before roasting, but we had a vegetarian guest so I skipped the meat.

Goat Cheese Stuffed Roasted Figs