Robiola-Stuffed Figs

Preparation info
  • Makes


    • Difficulty


Appears in
Italian Comfort Food

By The Editors of Saveur

Published 2015

  • About

Pungent robiola cheese hails from the regions of Piedmont and Lombardy. As it warms to room temperature, the cheese begins to slump and its sharp flavors come into focus, making it the perfect foil for sweet accompaniments. Other soft cheeses, such as Brie or ricotta, can be substituted in this easy no-cook appetizer.


  • 1 pint figs (about 15), stemmed
  • 8 oz. robiola cheese, rind removed, at room temperature
  • 2


  • Working from the stem end of each fig and using a paring knife, cut an X about halfway toward base; set aside. Combine robiola, honey, salt, and pepper in a bowl. Spoon filling into a piping bag with a plain ½″ tip and pipe about 1 tsp. into each fig. Garnish each fig with pomegranate seeds and dill sprigs.