Share this recipe

  • Save to your scrapbook
  • Save to your scrapbook

    Goats cheese and pancetta figs

    This will be saved to your scrapbook

    You can also add it to one of your existing cookbooks


      Email this recipe to a friend

      Send a link to this recipe to a friend or your own e-mail address as a reminder

      * mandatory
    • Write note

      Add Note


      The recipe will be added to your scrapbook

    This recipe has kindly been submitted to us by one of our customers

    Waitrose.com is happy to host a community of passionate foodies and we encourage you all to share your own recipes here on the site. However, unlike our own recipes which are double-tested, Waitrose have not checked or tested this recipe and cannot accept any liability for its content or method. If you use all or part of this recipe in any way, it is at your own risk. Thank you.

    Goats cheese and pancetta figs

    This is a great starter, which can be prepared in advance and cooked at the last minute. Simple and tasty and pretty to look at.

    • Total time: 25 minutes

    Serves: 4


    • 4 large or 8 small ripe figs
      1 pack of soft goats cheese
      1 pack of pancetta
      Olive Oil
      Lemon juice
      Fresh Rocket and Balsamic vinegar glaze (Waitrose Cooks Ingrediant) to serve


    1. Heat oven to 200 C.
    2. Wash the figs and cut a small slice off the bottom to ensure they can stand up. Then cut a cross in the top of each one about half way down.
    3. Push a soft knob of goats cheese into each fig and completely wrap them in the pancetta.
    4. Put on a baking sheet (you can refrigerate at this point until needed).
    5. Drizzle with olive oil and lemon juice. Bake in the oven at 200 C for approximately 10 - 15 minutes or until the pancetta has gone slightly crispy.
    6. Serve on a few rocket leaves and drizzle the thick balsamic glaze round the edge of the plate and serve.

    Your recipe note

    Edit your recipe note


    Average user rating

    3 stars