How to Bake Ricotta Stuffed Figs with Napa Valley Vanilla Fig Balsamic

CookingWithKimberly's picture

Jan. 30, 2015

This appetizer is sure to get your guests talking, both about your food and your skills. Try it out.


Figs 4 , cut figs from the top into quaters cutting all the way through but not to the bottom
Ricotta 4 Tablespoon
Finely chopped chives 1 Tablespoon
Sun dried tomatoes 1 , finely chopped
Cayenne pepper To Taste
Salt To Taste
Freshly ground pepper To Taste
Olive oil 2 Tablespoon
Balsamic vinegar 1 Tablespoon (Napa Valley)



1. Preheat the oven to 375 F.


2. Fan the figs out to spread and create space.

3. Mix ricotta, chives, sun dried tomatoes, salt, freshly ground pepper and cayenne pepper together. Taste and adjust the seasonings in the filling.

4. Scoop the filling in the centre of the figs.

5. Drizzle some olive oil over the figs and put it in the oven for 5 to 7 minutes or until the top is slightly brown.

6. Broil for 2 to 5 minutes.

7. Drizzle balsamic vinegar over baked figs.


8. Serve the figs as appetizer. Enjoy.

Recipe Summary

Difficulty Level: Medium
Cook Time: 10 Minutes
Ready In: 10 Minutes
Servings: 4

Nutrition Facts

Serving size

Calories 137Calories from Fat 85

 % Daily Value*

Total Fat 10 g15.4%

Saturated Fat 2 g10%

Trans Fat 0 g


Sodium 121 mg5.04%

Total Carbohydrates 12 g4%

Dietary Fiber 1 g4%

Sugars 9 g

Protein 2 g4%

Vitamin A % Vitamin C %

Calcium % Iron %

*Based on a 2000 Calorie diet