Stuffed Dried Figs


Preparation info

  • Difficulty


  • Serves


Appears in

The Forest Feast Mediterranean: Simple Vegetarian Recipes Inspired by My Travels

The Forest Feast Mediterranean

By Erin Gleeson

Published 2019

  • About

While staying in the Algarve region of southern Portugal, we’d often take drinks and snacks to the beach for happy hour in the evening. Most grocery stores sold boxes of fancy dried figs stuffed with Marcona almonds, which were easy to pack and great with a drink before dinner. It’s an even better combination when you add cheese.


12 dried figs

Look for the type that is light in color, flat & round, such as Turkish figs. Remove the stems & slice them almost all the way in half, but leave one side partially attached, like a clamshell.

3 oz (85 g) goat cheese

12 walnut halves

Look for a soft goat cheese, like chèvre, & roll it into marble-sized balls. Place 1 marble inside each “clamshell” along with a walnut half.

Alternatively, like we saw in the stores, you can cut the fig all the way in half & press a few Marcona almonds in around the edges of one half, like the petals of a flower. Place the other fig half on top & press together like a little sandwich.