Fresh Figs and Blue Cheese – a match made in heaven!

Our farmer’s market just started this Saturday and I found the most beautiful fresh figs.  I love the combo of  figs and blue cheese.  This is one version of figs and blue cheese I make for our friends.  Another way to make these is to stuff the figs, wrap with proscuitto, drizzle with black truffle oil.  Then bake and drizzle with a reduction of port that has had a few rosemary branches in it.  Anyway you look at it, fresh figs and blue cheese are the summertime winner in my house.

Blue Cheese Figs with Pancetta

Serves 4

8 Large Fresh Figs Cut in half

Rogue Creamery Crater Lake Blue Cheese (or other high quality Blue cheese)

Pancetta – cut into small strips

Barrel Aged Balsamic Vinegar (use a high quality balsamic don’t use a regular balsamic from the grocery store as it will be too sour)

Storm Olive Oil or for those that like it, black truffle oil

Cook the pancetta until crispy and reserve.

  1. Place a small amount of blue cheese onto the fig with the cut side facing up.  About a large teaspoon’s worth.
  2. Drizzle a small amount of  oil on figs before baking
  3. Bake figs in the oven 350F for approximately 7-10 minutes or just until the blue cheese starts to melt.
  4. Place 4 figs onto individual plates and sprinkle with pancetta.  The figs will look like a four-leaf clover on the plate.
  5. Drizzle balsamic vinegar over figs and serve while hot

This fig and blue cheese can be served as a dessert/cheese course also, just eliminate the pancetta and serve with a glass of port.



  1. August 18, 2010 at 5:20 am

    Wow- this sounds awesome! We’ve got some figs on our tree right now. I’ll have to try this in the fall (they should be ripe by then). Thanks for posting 🙂

  2. August 21, 2010 at 3:33 pm

    This recipe sounds great! I am going to have to look for some figs at the Farmer’s Market on Sunday!

  3. Brandon May said,

    August 24, 2010 at 1:00 am

    That really does sound amazing! I haven’t seen figs at mine, but I can get them easily in bulk section of my local Central Market. Thank you so much for the idea!

  4. August 30, 2010 at 5:03 pm

    Love the idea of this really simple recipe. Such great flavors all combined in one package.

  5. September 14, 2010 at 4:36 pm

    Finally (here in So. Oregon) the figs in our garden are ripening ~ I’d love to make these. Five favorite flavors at once; can’t beat that! Cheers!

  6. September 19, 2010 at 1:54 am

    I enjoy Figs, and I enjoy Gorgonzola, what a lovely dish to serve my guests. I have a bottle of Burmester Porto Vintage 1977, that has reached it’s prime. I believe you have just given the perfect accompaniment for the afternoon we are planning. Thanks for the great idea.

    • September 28, 2010 at 5:10 pm

      William, I only wish I could be there to share in that 77 Burmester Port. Yummmmmm

  7. October 7, 2011 at 12:48 pm

    I love blue cheese but I’m rather new to figs. Sounds like a nice combination. I just made some fresh fig cookies and I’m eager to try out another recipe before the figs disappear from Trader Joe’s. The season is so short.

    • October 21, 2011 at 10:10 pm

      Figs are awesome Michael. I only wish the racoons would leave ours alone. We never seem to get any.

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