Photo of Honey-and-cheese stuffed figs by WW

Honey-and-cheese stuffed figs

Points® value
Total Time
8 min
8 min
0 min
This oh-so-simple appetizer showcases how a handful of ingredients can come together to make something enchanting. The goat cheese-ricotta mixture provides a tangy, creamy contrast to the lusciously sweet figs and honey. Make this dish when figs are at their peak, which thankfully comes twice a year when they’re harvested in early summer and late summer to early fall. The seasons are short, though, so grab them while you can. Look for fruit that’s soft and plump, and then use it within a few days of buying it. They are delicate, so rinse them with cool water and then gently pat them dry before eating them or cooking with them.



16 medium, washed and patted dry, stems removed, each sliced in half lengthwise

Part-skim ricotta cheese

6 tbsp(s)

Soft-type goat cheese

2 tbsp(s), such as chevre (about 2 Tbsp)

Fresh thyme

2 tbsp(s), leaves


2 tbsp(s)

Black pepper

½ tsp(s), freshly ground, or to taste


  1. Place figs on a large serving platter, cut-side up.
  2. Combine ricotta cheese, goat cheese, and thyme in small bowl. Spoon about 3/4 teaspoon cheese mixture over each fig half; drizzle with honey and sprinkle with pepper.
  3. Per serving: 4 stuffed fig halves