Figs are coming into season now and part from making fig jam, what can you do with them all? I used them with goat’s cheese and a little honey to make little fig and goat’s cheese pots as a canapé. Make sure you use figs small enough so that they can be eaten in one mouthful otherwise it could get a bit messy! I used Saint Loup goat’s cheese log. Next time I would use a creamier, stronger cheese to add even more of a contrast to the sweetness of the fig and honey.

Small figs

Any type of goat’s cheese (without herbs)



  • Slice the top of the fig off.
  • Gently scoop out the flesh.
  • Mix the flesh with the goat’s cheese.
  • Add a little bit of honey.
  • Scoop the mix back into the fig and put the lid back on.


Fig shells. An alternative suggestion to little fig and goat’s cheese pots is to cut the fig in half to make a shell, scoop out the flesh, mix with the cheese and honey and put back into the fig.

Fig slices. Place a slice of fig onto a slice of a goat’s cheese log (I used Saint Loup). Drizzle with a tiny bit of honey.

mylittledordognekitchen…all recipes are cooked from my little kitchen at home in the Dordogne. I follow the seasons and only use what is available at the time. Here you won’t find complicated recipes with lots of ingredients to measure. That’s not my style. My recipes are not about precision. They are casual, basic and easy to throw together.