Vine Wrapped Figs with Goat's Cheese

    18 min

    Fresh ripe figs are stuffed with goat's cheese, wrapped in vine leaves, roasted on the barbecue, and drizzled with honey. For extra flavour, skewer the figs on rosemary sprigs. Most supermarkets sell vine leaves in brine. If you can't find them, you could wrap the figs with prosciutto instead.

    61 people made this

    Serves: 4 

    • 8 fresh figs
    • 50g (2 oz) goat's cheese, softened
    • 8 vine leaves, drained and rinsed
    • 6 to 8 tablespoons honey
    • skewers

    Prep:15min  ›  Cook:3min  ›  Ready in:18min 

    1. Preheat barbecue for medium heat.
    2. Make a small incision in the bottom of each fig (large enough to hold pastry bag tip). Place cheese in pastry bag with plain tip. Fill figs with goat cheese by squeezing a small amount of cheese into the bottom of each fig. The figs will plump up when filled. Wrap each fig with a vine leaf, and thread 2 to 3 figs on each skewer.
    3. Lightly oil the barbecue cooking grate or rack. Cook fig skewers for 2 to 3 minutes, turning once. Drizzle with honey, and serve.

    BBQ tips

    Check out our BBQ how-to guides and videos for easy tips on how to BBQ to perfection!

    Recently viewed

    Reviews & ratings
    Average global rating:

    Reviews in English (42)


    Well, I tried this recipe on a dare. I'm a very picky eater. This turned out great, the taste was very unusual, but good. If you want to suprise someone with the ingredients of what they just ate...this is a good candidate.  -  24 Jul 2008


    Delicious! I baked then broiled them instead of grilling and they still turned out fantastic. I have a pastry gun versus a pastry bag which also worked very well for filling the figs with the goat cheese. I'll absolutely make these again, great recipe! Because fresh figs are hard to find, and it was out of season for them anyways when I made these, I combined several methods for rehydrating dried figs that I found online. Basically I made a mix of half white grape juice and half water that was just enough to cover the figs, then brought to a boil and immediately removed from heat and left them covered for several hours. It plumped the figs right up so they could be used the same as fresh figs in this recipe, and also left me with a tasty fig-flavoured juice that I reduced down and added a little pectin to make a fantastic fig syrup for later use with pancakes. Yum!  -  09 Nov 2014


    Used different ingredients. This is a very elegant and delicious dish. I served it to friends as a starter at a barbecue and they loved it. Some prep tips: Let the goat cheese come to room temperature before trying to pipe it into the figs. It will make your life much easier! Fill the figs as full as you can. It's hard to tell how much cheese you've put in and I wish I had put more. If you insert the tip of the pastry bag deep into the fig then squeeze as you slowly pull it out, you will have a nice even amount of cheese all through the fig. I also wrapped mine in proscuitto which was fabulous! I forgot to drizzle the honey and it was still wonderful and since it wasn't sticky, they could be eaten as finger food. I sliced each fig in half and arranged them on a platter. I also cut off the hard stems so my guests wouldn't have to. Try this, it's a winner!  -  24 Jul 2008