Baked Whole Figs with Goat Cheese and Cranberry-Sage Jelly


To toast the nuts for this recipe, preheat the oven to 375F. Spread the nuts on separate pans, and toast the almonds for 7 minutes and the pine nuts for 4 to 5 minutes. If you want to use the Willow Pond Farm jellies, these are available from

  • 6Servings


  • 12 fresh Black Mission figs, trimmed
  • 1/4 cup soft goat cheese
  • 12 toasted blanched whole almonds
  • 24 toasted pine nuts
  • 1/2 cup Willow Pond Farm Cranberry-Sage Jelly, or other herb jelly


Preheat the oven to 350F.

Cut a 1 1/2-inch-deep X in the top of each fig, and squeeze the sides gently to open up the top.

Arrange the figs on a baking sheet, standing with cut ends up.

Spoon 1 teaspoon goat cheese into each fig, mounding the cheese slightly. Press an almond and 2 pine nuts onto the cheese.

Warm the jelly in a saucepan until it becomes liquid, and drizzle it over the figs.

Bake for 8 to 10 minutes, or until warm throughout. Transfer to a platter, and serve.

Nutrition Information

  • Calories: 190
  • Carbohydrate Content: 37 g
  • Cholesterol Content: 5 mg
  • Fat Content: 4 g
  • Fiber Content: 3 g
  • Protein Content: 3 g
  • Saturated Fat Content: 1 g
  • Sodium Content: 55 mg
  • Sugar Content: 28 g