Orange Goat Cheese Stuffed Figs

If you have time, you can lightly toast the nuts prior to stuffing the figs. Select full halves of the nuts for this appetizer—they are prettier. Lightly toast the nuts in a skillet or on a cookie sheet. This adds great crunch and maximizes the flavor.

To prep the dried figs: cut the stems off the top and discard. Open each fig by slicing across the top. Don’t cut all the way through.

Mix goat cheese with the orange zest. If you need to warm the goat cheese slightly in the microwave, it makes this step easier.

With a small butter knife or teaspooon, stuff the goat cheese/orange zest mixture in the cavity of the figs. Add enough so the cheese is visible on the top of the opening. You can’t have too much cheese.

Crown each stuffed fig with a walnut or pecan half.
If you can’t find goat cheese, a block of light cream cheese or yogurt cheese (drain plain yogurt of its liquids overnight in the fridge) is a great substitute.

Dates can be substituted for the dried figs, but they are sweeter.

Fresh figs prepared this way are amazing, but hard to come by in my area.

The finished product looks a little like an acorn. They are really good at room temperature or straight from the fridge if you need to prep them the night before.