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Fresh Figs with Goat Cheese and Peppered Honey

Peer reviewed by UK recipe editorsAuthored by UK recipe editorsOriginally published 17 Jan 2026

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This elegant vegetarian starter celebrates the natural sweetness of seasonal fruit paired with the tangy creaminess of goat cheese. Fresh figs are sliced to reveal their vibrant centres, creating a beautiful floral presentation that requires very little effort. The addition of freshly ground black pepper to the honey provides a sophisticated heat that cuts through the richness of the cheese, making it a perfectly balanced dish for a late summer lunch or an autumnal dinner party.

Quick to assemble and visually striking, these stuffed figs are ideal for effortless entertaining. As a light appetising course or part of a larger sharing platter, they offer a wonderful mix of textures and savoury-sweet flavours. For the best results, ensure your figs are ripe and at room temperature to allow their delicate honeyed aroma to shine alongside the peppery glaze.

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Ingredients for Fresh Figs with Goat Cheese and Peppered Honey

  • 60ml honey

  • 1/2 teaspoons freshly ground black pepper

  • 12 fresh figs

  • 30g soft fresh goat cheese

How to make Fresh Figs with Goat Cheese and Peppered Honey

Combine honey and pepper in small pitcher; stir to blend. Starting at stem end, cut each fig into quarters, stopping 1/2 inch from bottom to leave base intact. Gently press figs open. Spoon 1 teaspoon cheese into centre of each. Arrange figs on platter; drizzle with peppered honey.

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While every effort has been made to ensure the information is accurate and up to date, individual needs may vary and dietary requirements can differ based on personal health conditions. Always check food labels and allergen information before preparing or consuming any recipe. If you have specific health concerns, allergies, intolerances, or are following a medically prescribed diet, seek advice from your GP, pharmacist, or a registered dietitian before making significant changes to your diet or lifestyle.

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Les informations contenues dans cette page ont été évaluées par des cliniciens qualifiés.

  • 17 janvier 2026 | Publié à l'origine

    Auteur: :

    UK recipe editors

    Examiné par des pairs

    UK recipe editors
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