Baked Figs with Camembert

This fig recipe is so simple, yet so delicious. The figs are cut open, stuffed with cheese, drizzled with honey, topped with nuts or seeds of your choice and baked until the cheese starts to melt, and the figs are warm and juicy. They can be served on their own, with crusty bread or on a simple green salad.


  • No camembert? Use brie, goat cheese or vegan cheese. 
  • No thyme? Swap for oregano or rosemary. 
  • No honey? Try with maple syrup. 
  • No pumpkin seeds? Use flaked almonds, walnuts, sunflower seeds or pecans.

Prep time: 10 minutes

Cook time: 10 minutes

Total time: 20 minutes

Servings: 2


6 Figs

2 Sprigs of thyme (chopped )

3 tbsp Runny honey

80 g Camembert

1 tbsp Pumpkin seeds


  1. Preheat the oven to 190 C/170 fan/5 gas mark.
  2. Rinse the figs under water and cut the stems off. Use a paring knife to cut an "X" in the top of each fig, stopping about 2/3 of the way down.
  3. Gently open the fig and stuff with a piece of camembert. Repeat for all the figs.
  4. Place the stuffed figs on a lined baking tray. Top with a sprinkle of thyme, drizzle with honey, top with the seeds and bake for 8-10 minutes, until warm and the cheese is beginning to soften.
  5. Serve immediately, either on their own, with a simple green salad or with slices of crusty bread. And, yes, the skin is edible. Enjoy!
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How to store

Store in an airtight container, in the fridge for up to 3 days.