Roquefort-Honey Figs
Roquefort-Honey Figs
Main Ingredient: Fruits
Yield: 24 servings
Photo and Recipe courtesy of Chef Eric LeVine
American - Traditional Appetizers Desserts
  • 3 ounces Roquefort cheese (or other strong blue-veined cheese)
  • 12 dried figs, halved
  • 12 red grapes, halved
  • 2 teaspoons honey

Divide the cheese into small (1/4-ounce) penny-sized balls. Set aside.

With your fingertip, press an indentation into each fig half. Fill the fig with a ball of Roquefort, and lightly push a half grape into the cheese. Place each fig half on a spoon and drizzle with honey before serving.

Chef’s Notes:

Use fresh figs when in season instead of dried.

With this presentation, the fig acts as a vessel housing its instinctive Roquefort-cheese partner. In one bite you encounter a burst of salty, sweet, savory, and earthy flavors in harmony with one another.


For variety you can use goat cheese mixed with toasted pistachio nuts and drizzled with a balsamic reduction.

Best season:

This is a great fall item served warm.