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Cheese-Stuffed Figs with Balsamic Glaze

Cheese-Stuffed Figs with Balsamic Glaze

Elaine Khosrova
Use the best Parmigiano Reggiano you can find for this easy, elegant appetizer. While stuffed figs are great on their own, they also make a novel sweet-savory salad topping.



  • ¼ cup balsamic vinegar
  • 2 teaspoons sugar
  • Pinch salt


  • 10 Black Mission figs
  • 1- ounce chunk premium Parmigiano Reggiano cut into 10 shards
  • 2 tablespoons unsalted pumpkin seeds toasted


  • BALSAMIC GLAZE: In a 6-inch saucepan over medium heat, combine all ingredients. Simmer until mixture is reduced to a glaze that coats bottom of pan, about 3 to 4 minutes. Set aside to cool.
  • FIGS: Using the tip of a knife, slit a small opening on one side of each fig (do not cut through). Insert a shard of cheese into each slit. Place stuffed figs on a serving platter. Drizzle with balsamic glaze (save any leftover to use in homemade salad dressing) and sprinkle with pumpkin seeds. Serve at room temperature. Stuffed figs may be made a few hours before serving.

Elaine Khosrova

Elaine Khorova is the original Editor-in-Chief of culture magazine and the current recipe writer extraordinaire. She resides in the Hudson Valley of New York where she is working on a book about the history of butter.

Liz Clayman

Photographer and food stylist