Split figs, stuffed with taleggio, walnuts, thyme and honey

  • Gluten Free


50g walnut halves
12 figs, tough stalks trimmed
100g taleggio, cubed
1 tsp picked lemon thyme leaves, plus 12 extra sprigs
4 tsp orange blossom honey


1. Preheat the oven to 200˚C, gas mark 6. Pick out 12 handsome walnut halves and roughly chop the remainder.

2. Cut a vertical cross in the top of each trimmed fig and stuff with cubes of taleggio, a walnut half and a few lemon thyme leaves; season lightly. Space out on a large parchment-lined baking sheet; scatter with the chopped walnuts.

3. Bake for 4 minutes until just warmed through. The cheese should soften, but not completely melt. Drizzle with the honey and scatter with the thyme sprigs to serve. Serve with toasted sourdough bread and rocket leaves, if liked, to make this more substantial. 

This recipe first appeared in Waitrose Food, September 2017 issue. Download the Waitrose Food app for the full issue

  • Preparation time: 20 minutes
  • Cooking time: 5 minutes
  • Total time: 25 minutes

Serves: 4 as a starter

Nutritional Info

Typical values per serving:

Energy 1,102kJ
Fat 15.5g
Saturated Fat 5.1g
Carbohydrate 22.5g
Sugars 22.4g
Protein 8.6g
Salt 0.7g
Fibre 3g

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3 stars

Average user rating Based on 1 rating

This recipe was first published in Fri Sep 01 11:43:49 BST 2017.