Roasted Goat Cheese Stuffed Figs with Lavender Thyme Honey

Roasted Goat Cheese Stuffed Figs with Lavender Thyme Honey

In the U.S., there are two seasons for domestic fresh figs; the first or “breba” season is the first few weeks in June. The second or “new wood” season typically runs from August through October. The most common fig varieties you’ll find in U.S. grocery stores are Black Mission, Brown Turkey, and Green Kadota (it’s the American version of the Italian Dottato fig, and it’s the sweetest of these three varieties at 97% sugar). No matter what variety you choose, though, this recipe is a perfect way to showcase the flavors of juicy, fresh seasonal figs. 

Don’t skip making the herb-infused honey- it adds subtle fragrant notes that make this simple combination of sweet figs and tangy goat cheese something special. As shown here, you can serve these figs along with another simple dessert like Pan con Chocolate, or as part of a fruit and cheese plate. A simple garnish of pomegranate seeds scattered over the figs is also a nice touch if you plan on serving these for a party.


  • 1/4 cup honey
  • 3-4 fresh thyme sprigs
  • 1/2 teaspoon dried lavender flowers
  • 2 pints fresh figs
  • goat cheese (such as chèvre or goat milk brie)

*Notes: When shopping for figs, look for fruit that is slightly soft to the touch with no surface breaks in the skin. Fruit with sap coming out of the opposite end of the stem indicates ripeness and high sugar content. Avoid any fruits that are very firm or overly squishy or that show signs of milky sap at the stem or mold.


Heat honey in a pan over very low heat until liquified and add thyme and lavender. Let “steep”.

Preheat oven to 425º F.

Quarter figs and place on a parchment lined baking sheet. Stuff with goat cheese and roast in oven for 12 minutes until soft.

Drizzle infused honey over figs and serve.