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Figs With Goat Cheese, Pistachios and Mint

Figs With Goat Cheese, Pistachios and Mint
Photo by Tom McCorkle and food styling by Marie Ostrosky; for The Washington Post


Here, plump dried figs are halved, then molded a bit to form bite-size cups, each filled with a dollop of soft goat cheese and a jewel-like pistachio. The filled figs then get a glistening drizzle of honey seasoned with orange essence, and a shower of fresh mint leaves. These Figs with Goat Cheese, Pistachios, and Mint are festive and elegant, and each mouthful is a sensation of sweet, earthy, fresh, chewy and creamy. It’s a recipe that works as a starter, dessert or midday nibble, making any time of the day feel like a special occasion. Ricotta may be substituted for the goat cheese.

The figs can stuffed with the goat cheese mixture up to 1 day in advance, then covered and refrigerated until ready to serve. The honey drizzle can be made up to 1 day in advance, then covered and refrigerated. Let both components return to room temperature before topping and serving.


Figs With Goat Cheese, Pistachios and Mint



24 unsalted shelled pistachios
12 dried black Mission figs, stemmed
4 ounces soft goat cheese (chevre), at room temperature (may substitute ricotta)
2 to 4 teaspoons milk (low-fat or whole)
1 1/2 teaspoons honey
1/2 teaspoon fresh orange juice
1 pinch finely grated orange zest
1 pinch kosher salt
1 tablespoon chopped fresh mint leaves



In a small, dry skillet over medium-high heat, toast the pistachios, stirring frequently, until fragrant, 3 to 5 minutes. Remove from the heat and transfer to a small dish to cool.

Cut each fig in half lengthwise. Press the backside of a small spoon, such as a 1/2-teaspoon measuring spoon, into the cut side of each fig piece to form a shallow cup. Arrange the fig pieces on a serving dish, cut side up.

In a small bowl, mash the goat cheese with a fork until creamy, adding the milk, 1 teaspoon at a time, as needed, until smooth and dollop-able. In another small bowl, stir together the honey, orange juice and zest. (If not serving right away, refrigerate until needed.)

Using a small spoon or piping bag with a tip snipped off, fill each fig half with the goat cheese mixture; if not serving right away, refrigerate until needed. Otherwise top each fig piece with a pistachio, drizzle with the honey-orange mixture and sprinkle with the salt and the mint.


Makes 24 Stuffed Figs; serves 6-12

Serving size: 2-4 stuffed figs

Per serving (2 stuffed figs): Calories 64; Total Fat 3g; (Sat Fat 2g); Protein 2g; Carb 8g; Fiber 1g; Cholesterol 4mg; Sodium 38mg; Total Sugar 6g


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