Chèvre aux Figues


Preparation info

  • Serves


    • Difficulty


    • Ready in

      30 min

Appears in

The French Market

The French Market

By Joanne Harris and Fran Warde

Published 2005

  • About

For a brief, magical time in midsummer, fresh figs are available in abundance all over France. These have little in common with the limp, anaemic varieties we get in most supermarkets here, but when you can find luscious, firm, ripe black figs it’s worth making the most of them. This dish contrasts the musky pink flesh of the summer figs with rich, cured ham and the freshest and most virginal of goads cheeses.


  • 12 ripe figs
  • 12 slices Bayonne ham, or other cured ham
  • 200 g young goat’s cheese
  • 24 mint leaves, chopped
  • sea salt
  • freshly ground black pepper
  • olive oil


    Prepare the figs by removing the stems and then cutting vertically almost to the base. Turn each fig and cut again, squeezing carefully to open it. Chop the ham into 5cm ribbons and place in a bowl. Crumble in the goat’s cheese, add the mint leaves and seasoning and mix. Arrange the figs on a large plate and spoon the cheese mixture into the open centre of each fig. Drizzle with olive oil and chill for 30 minutes before serving.